BAKER 


HHMMI 


. 


— 


■ i 


■ 

Diploma  awarded  M.-M.  Co.  by  the 
New  York  State  Association  of  Master  Bakers 





_ 


This  Catalogue 
WILL  INTEREST  YOU 


LOOK  >t  OVER 


. 


Our  Exhibit  at  tha  International  Bakers’  Exhibition 


• 


All 

Prices 

Listed 

are 

Subject 

to 

Change 

Without 

Notice 


ftT 


rjrfrTincc| 




'Q3  yae — — — — i — msiaaMH 

60  i • Aaaawaoi 

3®%DS^iriTO  THE 

Gentlemen— We  take  pleasure  in  presenting  our  Illustrated  Catalogue  of 
BAKERS’  MACEIINERY  and  UTENSILS,  and  bespeak  for  it  your  careful  con- 
sideration. It  will  be  found  to  include  a great  variety  of  subjects  and  conse- 
quently will  be  extremely  valuable  and  convenient. 

We  have  endeavored  in  compiling  this  catalogue  to  so  arrange  and  de- 
scribe the  goods  that  the  trade  may  be  enabled  to  order  by  mail  intelligently. 

We  not  only  manufacture  but  represent  some  well  known  makers  of 
Bakers’  specialties,  and  represent  their  lines  in  the  pages  of  this  book. 

We  sell  their  goods  at  factory  prices,  guaranteeing  both  terms  and  quality. 

We  have  made  a special  study  of  the  baking  trade  and  have  been  guided 
therein  by  an  experience  of  many  years;  we  have  no  hesitation,  therefore, 
in  recommending  it  for  your  careful  perusal. 

We  thank  the  trade  for  the  comments  and  criticisms  which  have  stimu- 
lated us  in  our  efforts  to  more  nearly  meet  its  requirements,  as  well  as  for  the 
liberal  patronage  extended. 

We  invite  the  closest  inspection  as  to  comparative  value  and  price. 

Respectfully, 

MUSSG1Ll.l-.R=MAN(H;LS  COMPANY, 


A.  Q.  WETTACH, 
General  Manager. 


133XIS  NO 


NEW  YORK. 


W 


We  devote  our  personal  attention  to  mail  orders. 

No  matter  how  small  the  order,  the  same  receives 
our  best  attention.  We  see  that  all  orders  are 
shipped  promptly,  and  exactly  as  ordered,  and  at 
the  lowest  possible  prices.  We  guarantee  satis- 
faction. We  are  here  to  please  our  customers.  We  are  not  infallible  and  should  any  mistake 
occur,  we  rectify  same  at  once.  We  make  special  inducements  to  parties  who  intend  open- 


ing^ bakery. 


On  outfit  orders,  owing  to  the  number  of  articles  required,  we  make  special 
prices.  We  take  great  care  to  see  that  all  articles 
are  properly  packed,  so  that  they  will  arrive  in 
good  condition.  We  gladly  furnish  prices,  and 
any  information  requested  on  the  articles  we 
handle.  Parties  favoring  us  with  their  orders, 
can  rely  on  the  fact  that  they  are  getting  the  best 
goods  obtainable  at  honest  prices,  and  from  a 
reliable  house. 


MAIL  ORDERS 


(2) 


SUPPLY  LIST 


ACIDS 

CITRIC 

TARTARIC 

AMMONIA 

LUMP 

POWDERED 
ALMOND  PASTE 

TIGER  BRAND 
HEIDES 

BAKING  POWDER 

TIGER  BRAND 
ROYAL 
MONARCH 
BUTTER 
COFFEE 
COLORS 

BRETONS 

BURNETTS 

“Tiger,”  Egg  Color,  Liqu.cf 
“Tiger,”  Egg  Color,  Powder 
“Tiger,”  Chococlate,  Paste 
COUMARIN 
CREAM  TARTAR 

99  PER  CENT.  PURE 
TIGER  BRAND 
CUSTARD  CREAM 
COCOANUT 

DESSICATED  ALL  CUTS 


CITRON 

DOMESTIC 
IMPORTED 
CONDENSED  MILK 
COTTOLENE 
CANNED  FRUITS 
COCOA,  “DUTCH” 

CURRANTS 

UNCLEANED 
CLEANED 
CEREALINE 
COTTON  SEED  OIL 
CORN  STARCH 
EGG  ALBUMEN 
EGGS  CRYSTALLIZED 
EXTRACTS 
ESSENTIAL  OILS 
FRUMENTUM 
FRENCH  FRUITS 
FRUITS 

DRIED 

EVAPORATED 

FLOUR 

POTATO 

BOSTON  BROWN  BREAD 

OLD  GRIST  MILL 

GRAHAM 

CORN 

RICE 

FRUIT  JUICES 


FIGS 

GELATINE 

GLYCERINE 

HOPS 

HONEY 

ICING  CREAMS 
1 JELLY 

LARD,  TIGER  BRAND 
MILK  POWDERS 
MALT 

MALT  EXTRACT 
MEAL  PEARL 
DUSTING 
YELLOW 
MINCE  MEAT 

TIGER  BRAND 
ATMORES 
MOLASSES 
NUTS  (SHELLED) 
ORNAMENTING  PAPER 

PEANUTS 

VIRGINIA 
SPANISH 
BLANCHED 
GRANULATED 
! PALMATINA 
! PEELS 

LEMON 

ORANGE 


PLUM  BUTTER,  “IMPORTED” 
PRUNES 
PRESERVES 
PIE  FILLING,  “TIGER” 
MIDDLEBY 

LOGAN  & JOHNSON'S 
I RAISINS 

CALIFORNIA 
IMPORTED 
j ROACH  POWDER 
j SODA 
1 SALT 

| SILVER  DRAGEES 
! SEEDS 

MOHN 

CARAWAY 

ANISE 

SPICES 

ALLSPICE 
CINNAMON 
CLOVES 
GINGER 
MACE 
NUTMEG 
I SUGAR 

ICING 

VANILLA  BEANS 
VANILLIN 
WAFERS 
WAX  PAPER 


APPLE  PARER 
CORER 

BAGS 

CANVAS 

RUBBER 

BARREL  COVERS 
BASKETS 

HAND 

SHIPPING 

BEATER,  EGG 
BOOK,  RECIPE 
BRUSHES 
BOWLS 

BEATING 

ICING 

MIXING 

BOXES 

BREAD 

FOLDING 

BREAD  CRUMBER 
BROWN  BREAD  STEAMER 
CAKE  FILLER 
CHARLOTTE  RUSSE  CUPS 
CHERRY  STONER 
CITRON  SLICER 
COCOANUT  GRATER 
CULLENDER 
CREAM  ROLL  TUBES 
CUTTERS,  CAKE 
DIPPER 

YEAST 

PIE 


DOCKER,  BREAD 
DRAWER,  MONEY 
DREDGING  BOX 
EGG  BEATER 

SEPARATOR 
JAGGER,  PIE 
JUMBLE  MACHINE 
KETTLE 

COPPER 

SPONGE 

CRULLER 

WATER 


KISS  MACHINE 
KNIVES 

PALETTE 
CAKE 
BREAD 
LEMON  SQUEEZER 
MEAT  CHOPPER 
MEASURES 
MIXER,  DOUGH 
MOLASSES  GATE 
MORTAR  AND  PESTAL 

(4) 


OIL  PUMP 

ORNAMENTING  TUBES 
OVEN 

FIXTURES 

PANS 

BREAD 
CAKE 
COUNTER 
PAPER  ROLL 
PAPER  BAGS 
PAN  RACK 


PEEL  BLADES 
POLES 
PIE  PLATES 
TIN 
WOOD 
PAPER 

POKER,  OVEN 
POTS,  IRON 
RACK,  BREAD 
RAISIN  SEEDER 
ROLLING  PINS 


CONDENSED  LIST 

OF 

TOOLS  AND  FIXTURES 

TO  START  A BAKERY 


SCALES 

COUNTER 

DOUGH 

PLATFORM 

SCOOPS 

FLOUR 

SUGAR 

SCRAPER,  TROUGH 
SHOVEL 

FLOUR 

COAL 

OVEN 

SHOW  CASES 
SIEVE 

COAL 

FRUIT 

FLOUR 

SLICER,  CITRON 
STOVE 

COAL 

GAS 

TROUGHS 

WOOD 

STEEL 

TWINE  HOLDERS 
URNS 

COFFEE 

TEA 

YEAST  TUB 


PAIL 


St  will  pay  you  well 


S3 e fore  placiny  your  orders 
for  Shafers  ’ Jlf ac  finery , 
Utensils  and  Supplies 


Vo  inquire  what  we  can 


do  for  you 


(5) 


( WE  ARE  AFTER  YOUR  BUSINESS  ) 


We  intend  to  get  it,  if  fair 
means,  good  values,  honest 
prices  and  full  measure  will 
secure  it. 

You  want  goods  that  will 
increase  your  business,  make 
friends  for  you,  and  put  your 
balance  on  the  right  side  of 
the  ledger. 


WRITE  US 


When  you  arc 
in  the  market 


rOR  ANYTHING  IN  OUR  LINE 


1 

j 


(6) 


No.  1. — This  is,  without  doubt,  the  best  Bread  Rack  on  the  market;  once  used  you  will  use  no  other.  The  frame  is  made  of  1%  inch  angle 
steel,  reinforced  at  the  four  corners  by  1%  inch  angle  and  plate,  insuring  stability  and  strength;  1 inch  angle  supporting  shelves  riveted  at  each 
end  to  uprights.  Each  shelf  is  made  in  two  sections  which  can  be  taken  out  and  cleaned,  each  section  containing  four  slats,  2 inches  wide,  % 
inch  thick,  of  straight-grained  selected  poplar  wood.  Rack  mounted  on  4-inch  wheel  ball  bearing  casters,  fastened  to  plate,  which  is  riveted  to 
bottom  of  rack. 

Stock  Size. — Height  from  floor,  6 feet;  length,  5 feet  6%  inches;  width,  28  inches;  number  of  shelves,  10;  space  between  shelves,  6 inches. 
Average  weight,  300  pounds.  Price,  $20.00. 

No.  2.— Is  made  same  size  as  above  with  galvanized  wire  shelves.  The  shelves  are  made  with  a strong  wood  frame,  covered  with  a heavy 
^-inch  mesh  wire  screen,  which  insures  quick  work  and  more  uniform  bread.  Price,  $25.00. 

(;) 


“Quality”  is  the  Password 


“O.  K.”  STEEL 
BREAD  RACK 

Height  from  floor,  5 ft.  11  in.  Length,  3 ft.  9’^  in. 
Width,  2 ft.  3 in. 

N mnber  of  wire  mesh  shelves,  6 ; space  between  shelves,  93^  in., 
mounted  on  4-in.  ball-bearing  castors. 

Price,  $20.00  Each 


The  Best  Rack  Put  Together  by  People  who  Know  How 
Up-to-date  Goods  for  Up-to-date  Bakers. 


Here's  Where  We  Excel 
A Great  Truth  Quickly  Told 


SEND  roe  SPECIAL  CATALOGUE  ON  BREAD  RACKS 

(8) 


WglTTlT 


CO, 


Fig.  4. 


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P 

A 

N 

R 

A 

C 

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Two  divisions,  $25.00;  three  divisions,  $35.00;  four  divisions,  $45.00. 

This  Rack  is  made  entirely  of  angle  iron  and  is  built  for  any  size  of  Pans,  with  two,  three  or  four  dlvls^®-  bearing  Stengel 

This  Rack  is  used  also  in  Paint  and  Cereal  Factories;  also  for  drying  Rack  used  for  various  purposes.  It  is  mounted  on  ball  bearing  bteng 

Casters,  making  Rack  so  that  it  can  be  easily  moved  from  place  to  place  even  when  heavily  loa  e . weisrht  three  divisions  about 

Standard  outside  dimensions,  30  in.  x 5 ft.  9 in.  x 5 ft.  9 in.  high.  Weight,  two  divisions,  about  320  pounds.  Weight,  three  divisions,  auour 

400  P°NUdB.— When  ordering,  state  size  of  pan,  number  of  pans  to  division,  clearance  between  pans.  Give  dimensions  of  door  rack  passes  through. 


(9) 


SINGLE 


Price,  $12.00 


Perfect 

Pan 

Racks 

Fig,  7. — This  rack  will  hold  40  Pans. 

It  is  especially  convenient  to  load  and  empty 
Oven. 

The  Oven  is  loaded  from  one  side.  The 
baked  goods  are  placed  on  the  Rack  as  they 
are  taken  from  the  Oven. 

We  now  make  Rack  with  four  Stengel 
Casters,  so  that  Rack  can  be  handled  readily 
even  when  placed  against  the  wall. 

This  is  true  of  no  other  make  of  Pan  Racks. 

N.  B.  — Give  dimensions  of  Pans  for  Racks  when  ordering. 

WE  STAMP  NAMES  IN  BREAD 
PANS  FREE  OF  CHARGE 

(IO) 


STEEL  BAKERS'  RACKS 


PERFECT  PIE  RACK 


PERFECT  DUMP  RACK 


Fig.  9. — Price,  with  top  shelf  only,  is  $20.00;  two  shelves,  $25.00. 
Will  sliip  two-shelf  dump  like  cut,  if  not  otherwise  specified. 

Perfect  Oven  Dump  is  especially  convenient  in  dumping  bread  as  it 
comes  from  the  oven.  The  pans  are  thrown  below. 

The  Mesh  Wire  Shelf  allows  the  bread  to  cool  evenly. 

This  Dump  is  made  of  galvanized  iron  to  prevent  rust,  strongly  bolted 
and  riveted  together  and  mounted  on  patent  Swivel  Casters. 

Weight,  190  lbs.;  outside  dimensions,  3 ft.  1 in.  x 5%  in.  x 38  in.  high; 
shelf,  3 ft.  x 5 ft. 


Fig.  8. — Price  on  application, 


IA#  £ LAI  M ^a*  we  can  °^er  ONE-PIECE  BREAD  PANS  at  prices  so  low  that  we 

have  yet  to  lose  an  order  where  PRICE  AND  QUALITY  are  considered. 

If  you  doubt  this,  write  for  samples  and  prices.  We  can  furnish  anything  in  the  PAN  line. 


V\7’E  pay  particular  attention  to  the  manufacture 
of  BREAD  PANS.  We  have  equipped,  the 
most  complete  shop  for  their  manufacture  in  this 
country.  We  have  had  special  machinery  built  in 
order  to  turn  out  Pans  of  the  highest  grade  at  the 
least  cost.  We  have  devised  a number  of  labor- 
saving  devices  that  enable  us  to  make  our  Pans 
better  and  stronger,  without  making  them  cost 
more  than  ordinary  pans.  We  make  pans  to  last 
and  that  will  hold  their  shape.  The  appearance 
of  many  a loaf  of  bread  is  spoilt  by  its  being 
baked  in  a pan  that  is  all  out  of  shape.  If  you 
want  pans  that  will  make  each  loaf  look  alike,  use 
our  pans. 

Sample  pans  and  prices  cheerfully  furnished. 


Will 


Pay  You  Well 


Before  placing  your  order  to 
inquire  what  we  can  do  for  you 


Best  Plage  to  Buy  ONE-PIECE  BREAD  PANS 


(12) 


Important  News  for  the  Baker 

One-Piece  Bread  Pans  are  our  &|)ecialty 


We  pay  particular  attention  to  their  construction.  Having  a thoroughly  equipped  shop 
containing  many  labor-saving  machines  as  well  as  specially  constructed  machinery  for  the 
making  of  Bread  Pans,  we  are  in  a position  to  supply  you  with  anything  you  require  in  the 
Bread  Pan  line,  quickly  and  at  the  lowest  prices. 

We  assert  and  will  prove  to  you  that  our  Pans  Last 
and  will  Hold  their  Shape.  As  you  no  doubt  know,  the 
appearance  of  many  a loaf  of  bread  is  spoiled  simply 
because  it  was  baked  in  a pan  that  was  out  of  shape. 

No  such  trouble  if  you  use  our  Pans.  If  yon  want 
each  loaf  of  Bread  to  to  be  perfect  and  all  look  alike,  use  our  ONE-PIECE 
BREAD  PANS.  We  will  stamp  names  in  the  bread  pans  Free  of  Charge.  All 
onr  Bread  Pans  are  strapped,  thus  insuring  longer  life  and  durability  to  the 
Pan.  If  you  want  what  our  customers  are  pleased  to  say  is  the  Best  Pan 
Made,  use  our  ONE-PIECE  BREAD  PANS. 


We  Furnish  Anything  in  the  PAN  Line. 

SAMPLES  AND  PRICES  CHEERFULLY  FURNISHED. 

(13) 


One 

Piece 

Bread 

Pans 


All  the  leading  Bakers  are  now  using 


ONE-PIECE  BREAD  PANS. 

No  matter  how  few  pans  a baker 
uses,  it  will  pay  him  to  try  our  One- 
Piece  Bread  Pans. 

They  hold  their  shape  better  and 
last  longer  than  the  ordinary  pans 
generally  used. 

In  a one-piece  pan  there  are  no 
seams  to  part  and  break. 

The  ends  where  the  pans  receive 
the  most  wear  are  protected  by  three 
thicknesses  of  plate. 

In  ordering  bread  pans,  specify  One- 
Piece  Bread  Pans,  and  you  will  get  the 
very  best  bread  pans  made. 


PRICES  QUOTED  ON  APPLICATION. 


VMUSSG1LI 


Have  your 
bread  pans 
strapped. 


the  Peel 

J)o£s  Notr 
JJreak  Our  Pans 

Likt  This 


ist  unsere  Spezialitaet.  Wir  haben 
dieser  Branehe  besondere  Aufmerk- 
samkeit  zugewended,  und  keine  Un- 
kosten  gesecheut  unsere  Werkstaetten 
mit  den  neuesten  und  arbeitsparenden 
Maschinen,  speciel  fuer  diesen  Zweck 
gebaut,  einzurichten,  so  dass  wir  jetzt 
in  der  vorteilhaften  Lage  sind,  die 
allerbesten,  dauerhaftesten  Brod-Pfan- 
nen  zu  dem  niedrigsten  Preiss  herzus- 
tellen. 

Unsere  Pfannen  sind  dauerhafter 
und  behalten  ihre  Facon,  weshalb 
auch  die  groessten  Baeckereien  in 
alien  Staaten  nur  unsere  “M-M”  Brod- 
Pfannen  bestellen. 

Billige,  schlechte  Pfannen  werden 
leicht  verbogen  und  mancher  Laib 
Brod  wird  dadurch  verdorben. 


IPro'be-IFfa.n.n.en.  ULrxd.  Preisso  ■warden  g'er no  g'ellefert. 

(15) 


Description  of  the  Champion  Mixer 

If  you  are  interested  in  a Mixer,  the  Points  of  Superiority  of  the  CHAMPION  will  interest  >ou 


The  following  are  the  principal  points: 

1.  Simplicity. 

2.  Small  amount  of  power  required. 

3.  Little  noise  made. 

4.  Greater  amount  of  dough  per  barrel  which  the  Champion 

Mixer  will  give  you  over  any  other  Mixer. 

5.  Rigidity  and  workmanship. 

fi.  Construction. 

1 —  SIMPLICITY. — Can  be  readily  appreciated  from  the  cuts.  Up  to 
the  2-bbl.  size,  Mixer  has  only  two  driving  gears.  On  3-bbl.  size  and  larger 
there  are  but  four.  Other  makers  use  six.  Every  additional  gear  increases 
the  noise  of  your  machine  and  the  power  required  to  run  it.  It  also  adds 
useless  additional  weight  to  your  cost  of  freight. 

2—  SMALL  AMOUNT  OF  POWER  R EQU I R ED.— The  blade  is  made 
to  pass  through  the  dough.  There  is  no  dead  center  in  the  blade  about 
which  the  dough  wraps.  The  dough  does  not  revolve  with  the  blade  as 
in  many  styles  of  Mixers.  This  feature  is  only  true  of  the  Champion 
Mixer,  consequently  the  power  required  to  drive  the  Champion  Mixer  is 
much  less  than  any  other  Mixer  of  the  same  size. 

3 —  LITTLE  NOISE  MADE. — Little  noise  is  made  on  account  of  few 
driving  gears  required,  also  because  cast  gears  are  made  from  machine- 
cut  patterns.  Our  cast-gear  Mixer  makes  less  noise  than  cut-gear  of 
other  makes. 

4 —  GREATER  AMOUNT  OF  DOUGH  PER  BARREL  WHICH  THE 
CHAMPION  MIXER  WILL  GIVE  YOU  OVER  ANY  OTHER  MIXER.— On 
account  of  the  peculiar  action  of  the  blade,  the  agitator  breaks  up  the 
flour  so  that  the  water  comes  in  contact  with  every  particle,  causing  the 
flour  to  absorb  fully  20  lbs.  more  water  to  barrel  of  flour  than  can  be 
worked  in  by  hand.  The  blade  will  leave  not  a particle  of  raw  flour  in 
the  batch. 

5—  RIGIDITY  AND  WORKMANSHIP.— The  rigidity  of  the  Mixer  is 
brought  about  by  solid  cast  iron  legs  and  spreaders.  The  Mixer  is  en- 
tirely self-contained.  It  has  no  outside  bearings,  sustaining  pulleys  or 
shifters.  Mixer  is  always  in  line,  even  though  the  floor  settles.  Most 
Mixers  are  bolted  together  with  pipe  spreaders.  On  account  of  the 
vibration  of  this  machine,  these  pipes  become  rounded  on  the  ends, 
causing  the  Mixer  to  lose  it  rigidity.  Champion  Mixers  are  always  rigid. 


6 — CONSTRUCTION. — The  Blade  is  made  of  semi-steel  and  is  so  con- 
structed as  to  act  like  the  bakers  arms  in  handling  the  dought.  The 
agitator  is  so  made  that  the  dough  is  thrown  from  side  to  side.  The 
outside  edges  of  the  blade  are  ground  to  fit  the  tank  perfectly.  The  Mixer 
will  almost  clean  itself  when  dumped.  The  middle  band  of  the  blade  is 
constructed  in  the  shape  of  a triangle  so  that  it  will  pass  through  the 
dough.  There  is  no  dead  center  in  the  blade  for  the  dough  to  wrap 
around.  You  need  not  cut  the  dough  with  a knife  to  prevent  it  from  re- 
volving with  the  blade  as  in  other  makes,  for  the  blade  handles  the  dough 
automatically.  The  blade  is  so  constructed  that  a small  quantity  of 
dough  is  handled  as  readily  as  a large  quantity. 

STUFFING  BOXES  are  so  constructed  that  they  can  be  easily  re- 
moved without  taking  the  Mixer  apart,  when  it  is  necessary  to  renew  the 
packing.  This  is  one  of  the  special  features  of  the  Champion  Mixer. 
These  Glands  are  of  non-corroding  gun  metal,  in  the  form  of  sleeves, 
which  fit  over  the  shafts  which  drive  the  blade.  They  so  hold  the  packing 
that  they  prevent  the  salty  water  from  getting  in  the  bearings  or  the  oil 
from  the  bearings  into  the  dough. 

TANK  is  made  of  wrought  steel  and  bolted  to  cast  iron  ends.  The 
ends  are  cast  with  hubs.  These  hubs  are  made  to  rest  on  babbited  boxes 
cast  on  the  legs,  supporting  the  tank.  The  tank  revolves  around  these 
hubs  when  the  Mixer  is  dumped,  consequently  there  is  no  weight  on  the 
shaft  which  drives  the  blade. 

CAST  GEARS  are  made  from  machine-cut  patterns.  This  explains 
the  reason  why  our  Cast-Gear  Mixer  makes  less  noise  than  those  of  other 
makes. 

CUT  GEARS  are  made  on  a machine  for  that  purpose  and  are  per- 
fectly accurate.  You  will  notice  that  the  Champion  Mixer  has  hut  few 
gears.  For  this  reason,  the  Mixer  makes  practically  no  noise,  when  run- 
ning. The  most  common  cause  of  noise  in  Mixers  is  that  one  gear  is 
directly  over  the  other.  The  shaft  wears  the  bearings  so  that  the  gears 
are  too  closely  in  mesh  and  noise  results.  In  the  Champion  Mixer,  the 
small  driving  pinion  is  not  directly  under  the  center-  of  the  big  gear,  con- 
sequently your  Mixer  will  never  become  noisy. 

The  Dump  and  the  Belt  Shifter  are  very  simple  devices,  as  can  be 
seen  from  the  cut. 

THE  SHIFTER  is  so  arranged  that  it  can  be  used  whether  the  belt 
is  driven  from  above  or  below. 

(16) 


Fig.  10. 

The  above  gives  an  idea  of  our  latest  i and  2-barrel  Mixer, 
belt  driven  design. 

There  are  practically  no  wearing  parts. 

The  machine  is  very  simply  constructed. 

It  should  last  a lifetime. 

It  requires  only  two  gears  to  drive,  hence  it  makes  prac- 
tically no  noise. 

The  hundreds  in  use  all  over  the  United  States  are  giving 
the  best  of  satisfaction. 


The  above  is  the  type  of  our  3-barrel  Mixer  and  larger  sizes 
in  dumping  position. 

The  Mixer  is  built  to  dump  into  trough  on  the  floor. 
Notice  the  splendid  proportions  of  the  machine. 

There  are  no  independent  outside  legs  supporting  the 
shifter  and  pulleys.  Should  your  floor  settle,  the  entire 
Mixer  is  always  in  line, asitis  all  supported  from  the  twolegs. 

THIS  IS  TRUE  OF  NO  OTHER  MIXER. 

Why  do  bakers  with  several  makes  of  Mixers  in  their  shops  prefer  the  CHAMPION  ? 

Because  they 

1.  Require  little  power. 

2.  Make  little  noise. 

3.  Make  more  dough  to  the  barrel. 

4.  Require  practically  no  repairs. 


We  have  proven  by  actual  test  that  we  can  work 
twenty  pounds  of  water  to  the  barrel  of  flour  more  by  the 
Champion  Mixer  than  can  be  done  by  hand.  The  Mixer 
will  soon  pay  for  itself  in  consequence. 

PRICE  O CST  A.FPLIC  ATIO 


(I?) 


2 


SPECIFICATIONS 


BREAD  MIXERS.  BELT  DRIVEN. 


N.  B. — When  ordering  Mixer,  state  if  same  is  to  be  driven  from  above 
or  from  below. 

Blade  speed,  15  revolutions  per  minute. 


Outside  Dimensions. 

Height. 

Pulleys. 

Speed. 

Horse-Power.  Weight. 

i bbl. 

29  in.  x 64  in. 

50  in. 

20  x 5 in. 

80  rev. 

1200 

i y2  bbl. 

31  in.  x 66  in. 

51  in. 

20  x 5 in 

80  rev. 

1300 

2 bbl. 

35  in.  x 72  in. 

51  in. 

24  x 5 in. 

80  rev. 

2 

1500 

Will 

go  through  2 ft.  8 in.  door  with  tank 

in  dumping  position 

z'/t  bbl. 

35  in.  x 72  in. 

51  in- 

24  x 5 in. 

80  rev. 

2'/2 

i6co 

3 bbl. 

40  in.  x 78  in. 

55  in- 

26  x 5 in. 

80  rev. 

3 

1800 

4 bbl. 

41  in.  x 78  in. 

58  in. 

26  x 5 in. 

80  rev 

3 

1900 

5 bbl. 

46  in.  x 84  in. 

62  in. 

26  x 5 in. 

80  rev. 

4 

2100 

6 bbl. 

48  in  x 84  in. 

64  in. 

26  x 5 in. 

80  rev. 

5 

2500 

i bbl. 

51  in.  x 96  in. 

68  in. 

26  x 6 in. 

160  rev. 

6 

2800 

BREAD  MIXER. 

DIRECT  CONNECTED  TO  MOTOR. 


Cut  Gear,  Raw  Hide  Pinion.  Blade  Speed,  J5  Revolutions. 


Outside  Dimensions. 

Height. 

Weight. 

1 bbl 

53  in 

i'/2  bbl 

33  in-  x 64  in.  

54  in 

2 bbl 

54  in.. 

1800 

2 Y bbl 

56  in  

1950 

3 bbl 

58  in  

4 bbl 

2250 

5 bbl 

2400 

6 bbl 

2750 

Motor  specifications — From  local  power  company  find  if  current  is  direct  or  alternating,  also  voltage.  If  alternating,  give  number  of  cycles 
and  phase. 

We  are  the  only  manufacturers  who  build  Motor  Driven  Mixer  with  clutch  by  which  power  can  be  thrown  on  or  off  blade  instantly  from  front 
of  Mixer  and  applied  to  pulley  on  slow  speed  shaft.  Other  machines  can  be  driven  directly  from  pulley. 


CAKE  MIXERS-SINGLE  SPEED.  TWO-SPEED  CAKE  MIXERS- CUT  GEARS. 


Outside  Dimensions. 

Height. 

Pulleys. 

Speed. 

Weight. 

Can  be  used  on 

Bread  as  well 

as  Cake  Doughs. 

Blade 

60  lbs. 

22  in.  x 48  in. 

Blade 

42  in. 

20 

in.  x 3 in. 

50  rev. 

375 

Outside  Dim 

ensions. 

Height. 

Pulleys. 

Speed.  Slow. 

Fast. 

Weight. 

^ bbl. 

22  in.  x 48  in. 

44  in. 

18 

in  x 3 in. 

78  rev. 

600 

'/z  bbl.  24  in.  x 

58  in. 

44  in. 

18  in  x 3 in 

100  rev.  20  rev 

50  rev 

80O 

8 bbl. 

33  in.  x 64  in. 

5°  in. 

20  in.  x 5 in. 

78  rev. 

r20o  i 

1 bbl.  36  in.  x 

76  in. 

50  in. 

20  in  x 5 in. 

100  rev.  20  rev. 

50  rev. 

1200 

(18) 


FRONT  VIEW 


Showing  handle  of  clutch  lever 
in  Spreader. 


REAR  VIEW 

Showing  arrangement  of  clutch  to  throw  power 
off  or  on  blade  instantly. 


Fig.  14. 


THE  ABOVE  CUT  IS  THE  TYPE  OF  OUR  NEW 
MOTOR-DRIVEN  MIXER. 

We  are  the  only  manufacturers  who,  without  shutting  off  the  current, 
have  this  Mixer  so  arranged  that  power  can  be  thrown  on  or  off  the  blade 
instantly  from  front  of  Mixer,  while  pulley  on  slow  speed  shaft  revolves. 

The  speed  of  this  pulley  is  about  ioo  revolutions.  Other  machines  can  be 
directly  driven  from  it  by  belt,  without  counter-shaft. 

Other  manufacturers  who  attempt  this  device  arrange  so  that  the  Mixer 
must  be  stopped  and  gear  shifted.  Power  is  then  applied  to  high-speed  shaft, 
which  runs  about  350  revolutions. 

This  speed  is  too  high  for  bakers'  machinery  without  an  expensive  coun- 
ter-shaft. 

The  Champion  Motor-Driven  Mixer  is  made  with  all  gears  machine  cut. 
Standard  high  priced  motors  only  are  used. 

It  is  so  constructed  that  it  will  take  but  little  power  and  make  but  little 
noise. 

The  Motor-Driven  Mixer  is  especially  useful  where  space  is  valuable,  as 
it  takes  but  little  floor  space  and  power.  No  overhead  shafting  is  required. 


THE  CHAMPION  CAKE  MIXER  is  earn- 
ing an  established  reputation. 

We  build  them  in  single  and  two-speed 
styles. 

The  above  cut  shows  the  two-speed  type, 
which  is  the  most  popular. 

The  speed  is  so  arranged  that  the  blade  can 
be  run  twenty  or  fifty  revolutions  by  simply 
throwing  a lever. 

The  high  speed  is  used  for  cake  doughs ; the 
low  speed  for  bread  doughs.  Machine  is  built 
with  full  cut  gears  to  avoid  noise. 


PRICE  ON 


09) 


TION. 


an  excess  in  each  batch  over  hand  beat- 


GENERAL  CONSTRUCTION. 

Machine  is  arranged  with  concave 
bottom  into  which  whisk  and  agitator 
closely  fits,  when  revolving.  On  this 
account,  small  as  well  as  large  batches 
can  be  made  on  any  size  machine. 

Whisk  and  agitator  is  removable, 
which  is  a convenience  in  cleaning 
Tank  and  Beaters. 

Every  Morton  Beater  is  made  with 
double  bottom  for  heating  or  cooling. 

USES  OF  THE  CHAMPION 
MORTON  BEATER. 

This  machine  does  excellent  work  on 
Eggs  and  Sponge  Cake,  Lady  Finger, 
Angel  Food,  and  Meringue  Mixtures. 

When  the  Morton  Beater  is  used,  it 
will  soon  pay  for  itself,  as  it  produces 


ing  because  it  makes  lighter  goods. 

It  has  a lifting  and  whipping  action 
for  mixing  and  beating  eggs  which 
allows  the  ingredients  to  flow  regularly 
while  beaten. 

POINTS  OF  SUPERIORITY  OF 
CHAMPION  MORTON 
BEATERS. 

Sizes  No.  3 and  No.  4 Beaters  are 

shipped  with  Arm  or  attachment  to  the 
table.  They  are  shipped  with  whip 
only. 

No.  6 Machine,  with  tight  and  loose 
pulley  for  power,  has  removable  whip 
and  agitator.  Solid  in  construction, 
low  in  price. 

No.  7 is  most  popular  size  and  style 
for  the  average  shop.  The  brass  rods 

(20) 


of  whisk  are  riveted  and  soldered  to  the 
axle,  making  it  doubly  strong.  The 
agitator  is  made  of  malleable  iron, 
which  prevents  breakage.  The  speed 
of  this  machine  is  so  arranged  that  it 
can  be  driven  from  main  shaft.  On  all 
other  makes,  it  is  necessary  to  drive 
from  countershaft  to  reduce  speed. 

It  is  arranged  so  that  contents  can 
be  poured  into  bucket  on  the  floor 
without  stopping. 

Machine  is  self-contained  on  a solid 
base  and  has  but  few  wearing  parts. 
Beater  and  agitator  are  both  remov- 
able, which  assists  in  cleaning  the 
Tank. 

No.  7*4  has  two  speeds,  low  speed 
for  Cake  Mixes,  fast  speed  for  eggs. 
Otherwise,  it  is  similar  to  No.  7. 

No.  8 Tank  is  made  of  heavy  galvan- 
ized iron,  painted  any  color  you  desire. 

This  machine  is  furnished  with  cut 
gears,  two  speeds,  whip  and  agitator. 
Rods  of  whip  are  soldered  and  riveted. 
Will  handle  small  as  well  as  large 
quantities  in  a batch. 

Contents  can  be  poured  without 
stopping  machine.  The  slow  speed  is 
used  for  sponge  cake  mixes.  High 
speed  for  eggs. 

This  machine  is  built  to  drive 
directly  from  main  shaft,  which  can  be 
done  with  no  other  make. 


Allow  us  to 
introduce  to 
your  attention 


THE 

MORTON 

FAMILY 


The  Champion 
Cake  Performers 
of  the  World 


The  Misses  Morton 

Nos.  4 and  5 

When  attached  firmly  to  the  table 
and  the  handle  turned,  will  do  wonders 
in  beating  eggs,  also  creaming  mixes 
when  agitator  is  used. 

Their  relatives  are  performing  all 
over  the  world  with  great  success. 

See  program  on  page  23. 

(2I) 


Master  Morton 

No.  6 

Although  no  larger  than  Miss  No.  5, 
is  a hustler,  for  he  comes  not  only  with 
whisk  and  tight  and  loose  pulley,  but 
with  an  agitator  to  stir  things  up. 

Fasten  him  on  the  floor,  shift  the  belt 
and  he  starts  to  do  business. 


Fig.  16. 


Fig.  17. 


Mr.  Morton 

No.  7 

The  genius  of  the  family  is  Morton  No.  7. 

There  are  no  frills  about  him. 

He  needs  no  expensive  counter-shaft  for 
drive.  The  drive  from  the  main  shaft  gives 
him  the  proper  speed. 

lie  sets  on  the  floor  on  a solid  base  and  can 
be  tucked  in  the  corner,  as  he  takes  up  little 
room. 

He  comes  with  a removable  whisk,  also  an 
agitator,  tight  and  loose  pulley  and  belt  shifter. 

Hand-power  arrangement  costs  but  little 
extra. 

His  brother,  No.  y/ , has  two  speeds. 


(22) 


Daddy  Morton 

No.  8 

Is  as  big  as  an  alderman  with  a tremendous 
appetite  for  cake  mixes  and  eggs. 

He  has  two  speeds,  high  speed,  with  whisks, 
for  eggs;  low  speed,  with  agitator,  for  cake 
mixes. 

The  following  is  play  to  him  : 

40  dozen  eggs  in  sponge  cake  in  25  minutes. 

50  lbs.  sugar  in  pound  cake  in  35  minutes. 

3 gal.  white  of  egg  in  angel  food  in  35  min- 
utes. 


See  program  on  page  23. 


PROGRAM 


No. 

Contains 

Quarts 

Beats  Eggs  with  Sugar 

4 

13 

15  to  45  Eggs  

5 

20 

20  to  60  “ ..... 

6 

20 

20  to  60  “ 

7 

48 

40  to  125  “ 

7'A 

48 

40  to  123  “ 

8 

96 

80  to  300  “ 

Creams  Pounds  Butter 
with  Ingredients 

3 to  3 Pounds 

S to  8 ‘ ‘ 

5 to  8 “ 

12  to  20  “ 

12  to  20  “ 

15  to  40  “ • 


Will  Rub  up 
Mixtures 


2 to  18  Pounds 

4 to  25 

4 to  25 

8 to  55 

8 to  55 

15  to  100  “ 


No. 

Quarts 

4 

13 

20 

Hand  Power 

5 

6 

Hand  Power 

20 

Power 

7 

7'/i 

48 

48 

96 

Power 

2 sp. , cut  gear 

8 

2 sp. , cut  gear 

Tank,  Outside  Dimensions 


10  in.  d.  x 16  in. 
1 [ in.  d.  x 18  in. 

11  in.  d.  x 18  in. 
14  in.  d.  x 23  in. 
14  in  d.  x 23  in. 
19  in.  d.  x 28  in 


Outside  Dimensions  Weight 


18  in.  x 14  in.  x 18  in.  li 23 

18  in.  x 15  in.  x 21  in.  h 25 

18  in.  x 27  in.  x 28  in.  h. 85 

21  in.  x 38  in.  x 38  in.  h 200 

21  in.  x 38  in.  x 38  in.  h 215 

24  in.  x 48  in.  x 48  in.  h.  600 


No. 

Pulleys. 

Speed 

Cost 

Agitator 

4 

$5  00 

6 

12  in.  x 3 in  

60 

3 00 

7 

12  in.  x 3 in 

60 

S 00 

7 

12  in.  x 3 in 

60 

8 00 

8 

18  in.  x 3 in 

IOO 

10  00 

Cost 

Whip 

Furnished  with 

Complete 

$5  00 

\Wiip  onl}' 

$18  00 

5 00 

Whip  only 

22  OO 

5 00 

Whip  and  Agitator 

50  00 

10  00 

Whip  and  Agitator 

75  00 

TO  OO 

Whip  and  Agitator.. 

no  00 

10  00 

Wnip  and  Agitator 

150  00 

No  6 and  No  7 can  be  built  with  Fly  Wheel  and  Handle  for  Hand  and  Power  for  an  additional  cost  of  $5.00,  or  at  list  price  without  pulle3rs. 
Small  Hand  Power  Machines  are  shipped  with  whip  only  unless  otherwise  specified.  If  agitator  is  desired,  state  so.  If  both  are  needed,  see 
Price  List 

Power  Machines  are  shipped  with  Whip  and  Agitator. 

Ask  for  prices  on  Motor  Driven  Beaters. 

Motor  Specifications  : From  local  power  company  find  if  current  is  direct  or  alternating,  also  voltage.  If  alternating,  obtain  number  of  cj'cles 
and  phase. 

(23) 


888 


CHAMPION  MEASURING  AND 
TEMPERING  TANK. 

This  Tank  is  supported  on  brackets 
attached  to  wall  or  post  near  the  Mixer. 

Tank  is  galvanized  and  painted  to 
any  color  you  desire.  It  is  furnished 
with  thermometer,  water  and  measur- 
ing gauge  I also  wire-wound  hose,  so 
that  contents  can  be  poured  into  Mixer 
readily,  when  water  is  of  proper  tem- 
perature. 

It  is  so  arranged  that  the  liquid  is 
Fig.  19.  heated  equally  throughout. 

There  is  also  an  overflow  pipe,  which  can  be  connected  to 
sink  or  waste  pipe. 

The  gauge  at  all  times  shows  the  amount  of  water  in  the 


tank. 

Weight.  Capacity.  Dimensions.  Price. 

80  lbs 65  gal 20  in.  diam.  x 48  in.  high,  ....  $40.00 

65  lbs 55  gal 20  in.  diam.  x 40  in.  high,  ....  37.50 

57  lbs 50  gal 20  in.  diam.  x 36  in.  high,  ....  35.00 


Price  includes  thermometer,  wire-bound  hose  and  cock, 
water  gauge  and  fittings  ; also  measuring  gauge. 

When  ceiling  is  low,  give  distance  between  mixer  and 
ceiling. 


champion  hopper  scale. 


This  is  a very  con- 
venient method  by 
which  to  handle  ac- 
curate weights  of  flour 
to  your  Mixer. 

Sifter  Bin  on  floor 
above  discharges  into 
Hopper,  which  is  sus- 
pended below. 

The  amount  of  flour 
let  into  Hopper  is  regu- 
lated by  cut-off  in  flour 
Chute. 

Slide  in  the  bottom  of 
the  Hopper  can  be 
drawn  out  to  allow  con- 
tents to  flow  gradually 
into  the  Mixer. 

The  Hopper  is  made 
of  heavy  sheet  steel. 

The  Champion  Scale 
is  especially  built  for 
low  ceilings,  as  in  base- 
ment shops. 

We  have  many  of 
these  in  up-to-date 
shops  around  the  coun- 
try. 

Beam  about  7 ft.; 
weighs  up  to  2,000  lbs. 
Weight,  300  lbs. 

N.  B. — Give  distance 
between  Mixer  and  ceil- 
ing when  ordering. 

Price,  Hopper  Scale 
only,  $35. 

Hopper  and  Scale  complete — 2-bbl.,  $57.50;  3-bbl.,  $60;  4-bbl.,  $65;  5-bbl., 


$70;  6-bbl.,  $75. 


Proof  Box  Truck.  Price,  $6.00. 

This  Truck  is  especially  convenient  for  the  handling  of  Proof  Box  and 
other  merchandise  around  the  Bake  Shop. 

It  is  strong  enough  to  sustain  about  1,500  lbs. 


The  “RUTTKAMP”  PATENTED  DOUGH  MIXER 

WITH  PORTABLE  COMBINATION  TROUGH  AND  BENCH 


IT  WILL  REVOLUTIONIZE  THE  MIXING  AND 

HANDLING  OF  THE  DOUGH 


ABSOLUTELY  NO  HANDLING  OF  THE  DOUGH 
WHATSOEVER. 


Fig.  22. 

IT  MAKES  THE  SMOOTHEST  DOUGH  THAT 
EVER  WAS  KNEADED. 


Let  a Baker  purchase  one  of  our  Mixers,  together  with  two  or 
three  of  our  portable  combination  troughs  and  benches  and  he 
can  expand  his  business  without  building  and  buying  an  addi- 
tional Mixer.  He  can  use  all  of  our  benches  in  one  of  our 
machines ; can  set  sponges  in  each  and  every  trough  and  mix  one 
after  the  other.  No  more  waiting — the  mixer  is  always  ready  to 
do  the  work,  and  the  troughs  can  be  pushed  wherever  they  are 
wanted  and  utilized  as  benches. 

Set  and  break  your  sponge  in  the  trough,  which  is  made  of  two- 
inch  well-seasoned  poplar  wood,  and  which  is  portable  on  casters 
of  the  most  easy  running  type,  push  into  machine  as  per  illus- 
tration and  MIX,  a procedure  requiring  about  ten  minutes;  then 
lift  out  the  mixing  head,  put  on  the  lids  and  let  the  dough  raise. 
The  trough  can  then  be  moved,  wherever  it  is  wanted,  or,  if 
preferable,  can  be  left  standing  in  the  machine.  If  raised  suffi- 
ciently, the  bench  work  can  be  done  on  the  trough  itself. 


PRICE  ON  APPLICATION. 


(25) 


w i.'  sr^T.M 


SUITED  TO  THE  FINEST  BAKING  TRADE,  HOTELS,  COLLEGES,  ic. 

NO  SMOKE  NO  DELAY  NO  WASTE  HEAT  NO  UNCERTAINTY  EASY  TO  HANDLE 
NO  FUMES  NO  DIRT  NO  WASTE  MATERIAL  ALWAYS  READY 


genuFne  improved  McDowell  portable  oven 


No.  4 SIZE  -THE  No  4 OVEN  IS  NOW  FITTED  WITH  PATENTED  OVEN  PYROMETER, 
WHICH  ALWAYS  INDICATES  THE  EXACT  TEMPERATURE  OF 
HEAT  INSIDE  OF  OVEN 

THIS  IS  THE  BEST  OVEN  NOW  BEFORE  THE  PUBLIC 

(26) 


The  McDowell  Improved  Portable  Oven 


These  ovens  have  been  before  the  public  for  over  twelve 
years,  and  have  been  thoroughly  tested.  We  can  now  say, 
without  fear  of  contradiction,  we  have  the  only  portable 
oven  in  the  world  that  will  bake  as  well  and  meet  all  the 
demands  of  a brick  oven.  This  can  be  readily  proved  by 
the  hundreds  now  using  them.  Remember  that  this  oven  is 
strictly  portable,  convenient  for  transportation,  needs  no 
mechanic  to  put  it  up,  but  a baker,  with  the  assistance  of 
two  men,  can  have  it  in  running  order  inside  of  an  hour. 

Our  No.  3 Oven  will  bake  as  much  in  a day  as  a brick 
oven  8x9  inside  measure.  With  half  the  fuel  it  will  bake 
pound  cake,  bread  and  rolls  better. 

On  the  following  page  is  a cut  of  our  No.  4 Oven,  with 
the  latest  improvements.  There  is  little  or  no  radiation, 
perfectly  even  heat,  and  it  is  more  economical  in  fuel, 
which  makes  it  practically  a perfect  oven.  It  will  bake  in 
batches  of  120  ten-cent  loaves,  from  800  to  1,000  in  ten 
hours. 


DIMENSIONS  OF  THE  McDOWELL  OVEN 


No.  1 

Inside  Measures 

Height,  Width, 

Inches.  Inches. 

II  2S 

Length, 

Inches. 

32 

Weight, 

I.bs. 

500 

2 

12  36 

42 

700 

3 

14  43 

60 

1,000 

4 

14  64 

78 

i,5°° 

No.  1 

Outside  Measures. 

Length, 

Inches. 

46 

Width, 

Inches. 

37 

Height, 

Inches. 

54 

2 

51 

45 

56 

3 

68 

58 

58 

4 

S4 

70 

58 

PRICES. 

Without  Tile  Bottom — 

No.  1,  $90.00  ; No.  2,  $130.00  ; No.  3,  $165  00  ; No.  4, 

O 

O 

O 

O 

CM 

With  Tile  Bottom — 

No.  1,  $95.00  ; No. 

2,  $136.00;  No.  3,  $175.00;  No.  4, 

$210  00. 

The  Ovens  give  better  satisfaction  when  fitted  with  Tile 
Bottoms. 


GERMAN  POTATO  FLOUR 

MADE  EXPRESSLY  FOR  BAKERS’  USE,  AND  FOR  THE  PURPOSE  DESCRIBED  BELOW 


DIRECTIONS  USING 

GERMAN  POTATO  FLOUR 


The  main  points  to  be  observed  are — that  the  German  Potato  Flour 
should  be  mixed  dry  with  the  Flour  before  the  dough  is  made — the  best  way 
is  to  sieve  both  Flours  together,  3 to  5 pounds  of  Potato  Flour  should  be 
used  to  100  pounds  of  Rye  or  Wheat  Flour. 

In  case  the  Flour  is  dry  a larger  quantity  of  German  Potato  Flour  must 
be  used ; if  the  Flour  is  moist,  a smaller  quantity. 

At  the  first  trial  it  is  best  to  use  about  3 pounds  of  Potato  Flour  to  100 
pounds  of  Rye  or  Wheat  Flour.  If  the  result  is  satisfactory,  increase  the 
quantity  to  5 pounds  Potato  Flour  to  100  pounds  of  Rye  or  Wheat  Flour, 
and  more  bread  will  be  obtained. 

The  dough  can  be  prepared  with  yeast  in  the  same  manner  as  if  it  had 
been  made  without  the  addition  of  Potato  Flour. 

Care  should  be  taken  that  not  too  much  water  is  added,  because  the 
Potato  Flour  absorbs  a great  deal  of  water,  and  too  much  of  it  would  make 
the  dough  too  soft.  If  it  ever  should  happen,  do  not  add  any  Potato  Flour, 
as  it  would  be  impossible  to  work  it  into  the  dough — if  the  Baker  should  find 
the  dough  too  soft,  let  him  work  in  some  Rye  or  Wheat  Flour. 

By  applying  these  simple  rules  the  first  trial  should  be  in  every  way 
satisfactory,  and  you  will  find  that  the  bread  will  keep  FRESH  longer  and 
MORE  BREAD  be  obtained. 


(27) 


TIGER  BRAND  ALMOND  PASTE 


THE  PRICE 

IS  AS  RIGHT 
AS  THE  GOODS 


v* 


T R Y I J S 


WE  AIM 

AT  HIGH 
QUALITY 


T R V US 


NEVER  THE  LIKE  AT  THE  PRICE.  - TRY  IT  TO-DAY 

(?8) 


PAT’D  JUNE  3.  1902 


Fig.  25. 


DESCRIPTION  OF  THE 
THOMSON  BREAD  MOULDING  MACHINE 


Fig.  25 — Is  a Sectional  Side  View.  B — Shows  the  way  the  Loaf  is  Rolled  Up. 

C — Is  the  Loaf  Ready  for  the  Pan,  After  Leaving  the  Machine. 

After  each  loaf  is  scaled  it  is  fed  in  at  the  hopper  (i),  where  it  passes 
through  the  first  pair  of  rollers  (2),  and  is  rolled  out;  it  then  passes  through 
the  second  pair  of  rollers  (3)  and  is  reduced  to  a thinner  and  wider  sheet. 
When  it  leaves  the  bottom  pair  it  strikes  the  fluted  roller  (4),  and  is 
brought  back  against  a smooth  roller  (5),  which  turns  the  end  up,  causing  it 
to  roll  into  a spiral  roll  like  Fig.  B.  It  then  drops  between  the  compression 
plate  (6)  and  the  revolving  drum  (7),  and  is  rolled  around  and  discharged  on 
table  (8),  as  shown  in  Fig.  C,  ready  to  be  placed  in  the  pans;  9 and  10  are 
automatic  dusters,  each  containing  a brush  which  moves  back  and  forth  over 
holes  bored  in  the  pans,  through  which  the  dusting  flour  is  sifted,  and  they 
are  regulated  by  a pin  on  the  bottom  of  each  pan,  which  moves  a slide  back 
and  forth  over  the  holes. 


A FEW  FACTS  ABOUT  OUR  BREAD  MOULDING  MACHINE 


It  Moulds  two  thousand  loaves  per  hour. 

It  Saves  the  wages  of  four  bench  hands. 

It  Moulds  bread  better  than  by  hand. 

It  Requires  less  than  two  horse-power. 

It  Never  goes  on  a strike,  and  bread  made  by  this  machine  is  superior 
in  texture,  finish  and  uniformity  of  loaves,  and  presents  a better  appear- 
ance than  hand-made. 


No.  6. — Moulds  Loaf  5 to  7 inches  long,  weighing  8 ounces  to  30  ounces. 
No.  7. — Moulds  Loaf  6 to  8 inches  long,  weighing  10  ounces  to  34  ounces. 
No.  8. — Moulds  Loaf  7 to  9 inches  long,  weighing  12  ounces  to  40  ounces. 
No.  9. — Moulds  Loaf  8 to  10  inches  long,  weighing  14  ounces  to  45  ounces. 
No.  10. — Moulds  Loaf  9 to  11  inches  long,  weighing  16  ounces  to  48 
ounces. 

No.  12. — Moulds  Loaf  11  to  13  inches  long,  weighing  20  ounces  to  60 
ounces. 


PRICES  ON  APPLICATION 

(29) 


SECTIONAL  VIEW  OE 


In  this  machine  we  have  the  Gardner  Feeder,  Sifter  and  Blender  combined  in  ont^ 


Combined  Feeder, 
Sifter  and  Mixer. 


machine,  and  so  constructed  that  one  part  operates  in  conjunction  with  the  other. 

As  many  feeders  can  be  placed  on  a machine  of  this  kind  as  there  are  flours,  pow- 
ders or  ingredients  desired  to  be  mixed  or  blended.  It  requires  one  feeder  for  each 
ingredient,  and  each  feeder  can  be  set  to  feed  an  equal  or  different  amount  of  material 
from  the  others  into  the  conveyor,  which  feeds  the  stock  into  the  sifting  chamber, 


where  the  brush  operates  the  different  ingredients  through  the  sieve  and  reduces  all 
lumpy  balls  before  entering  into  the  mixing  chamber. 

The  discharge  spout  is  provided  with  a shut-off,  in  case  it  is  desirous  to  charge  the 
machine  and  retain  the  stock  in  the  mixing  chamber  a few  minutes  to  produce  the 
desired  blend. 


Sizes,  Dimensions,  Capacities  and  Prices. 


Size. 

Extreme 

Length. 

Extreme 

Width. 

Extreme 

Height. 

Diameter  of 

Cylinder. 

Length  of 

Cylinder. 

Capacity  in 

Flour  per 

Charge. 

Capacity  Con- 

tinuous Flow 
per  Hour. 

Diameter  of 

Brush. 

Length  of 

Brush. 

Height  to 

Center  of 

Pulley. 

c ~ 

a£ 

*5 

Ch* 
ai  • 

0 £5 
c, 
c n 

' 

C 

0 

0 

0 

Cfl 

u 

0 

1 Price.  Subject  ( 
to  Discount. 

FT  IN. 

FT.  IN 

FT.  IN. 

IN. 

FT.  IN. 

IBS. 

BBLS. 

IN. 

IN 

IN. 

IN. 

D 

4-10 

2 7 

6-0 

14 

3-4 

1 20 

7 

8 

24 

23 

4x14 

40 

I H 

$■200  CO 

E 

6-0 

2-7 

6-0 

14 

4-2 

i6d 

IO 

8 

3° 

23 

4x14 

40 

I Vz 

225  00 

F 

6-9 

3-o 

7-3 

19 

4-10 

350 

24 

10 

32 

30 

5x18 

35 

2 H 

250  00 

G 

7-9 

3-o 

7-3 

19 

5-10 

430 

30 

10 

36 

3° 

5x20 

35 

3 

275  00 

H 

8-3 

3-6 

7-9 

22  y2 

6-0 

600 

40 

12 

36 

35 

6x20 

30 

3 

325  00 

I 

9-3 

3-6 

7-9 

22^ 

7-0 

700 

50 

12 

40 

35 

6x20 

30 

3 

375  00 

J 

9-4 

4-0 

8-2 

26 

7-0 

1000 

65 

'3 

42 

22 

5*24 

60 

4 

500  00 

K 

9-4 

4-4 

8-6 

30 

7-0 

1350 

80 

14 

42 

24 

5x24 

60 

5 

575  00 

L 

fo-o 

4-10 

8-6 

36 

6-8 

1700 

IOO 

15 

46 

28 

6x30 

so 

6 

650  00 

M 

I 1-2 

4-10 

8-6 

36 

8-0 

2000 

• 25 

15 

46 

28 

6x30 

80 

7 

725  00 

(30) 


Fig.  26. 


u Open-Bottom ” Sifter* 

For  bakers,  millers,  flour  dealers,  hotels  and  restaurants,  druggists,  chemists  and  perfumers. 
The  iron  shaft  runs  entirely  through  the  sifting  cylinders,  and  is  made  extra  heavy  and  strong. 
Adjustable  brushes.  These  brushes  may  be  raised  or  lowered  to  suit  the  operator.  Extra  heavy  and 
strong,  bound  with  heavy  band  iron.  The  brushes  and  all  parts  are  adjustable.  Tight  and  loose 
pulleys,  together  with  fasteners  and  screws,  are  furnished  with  each  machine. 


Fig.  27. 


Sizes,  Dimensions,  Capacities  and  Prices. 


FOR  HAND 

FOR  POWER 

Size. 

Length  of 
Cylinder. 

Diameter  of 
Cylinder. 

Capacity. 

I Price. 

Size. 

Length  of 
Cylinder. 

Diameter  of 
Cylinder. 

1 

Capacity. 

Price. 

2 

3 

INCHES 

16 

22 

26 

INCHES 

8 

8 

8 

1 bbl.  5 min. 

1 bbl.  3 min 

1 bbl.  2 min 

$18.00 
24  OO 
30.00 

4 

5 

6 

INCHES 

26 

36 

48 

INCHES 

IO 

12 

12 

1 bbl.  per  min 

2 bbl.  per  min. 
4 bbl. per  min. 

$60.00 
90.  GO 
130.00 

Patent  Combined  “ Rapid  ” Sifter  and  Mixer. 

This  machine  thoroughly  sifts  and  blends.  Easy  running,  simple  in  construction  and  can  never  get 
out  of  order.  Bakers  by  using  this  machine  can  blend  their  own  flour  aDd  save  money  thereby.  The 
machine  is  guaranteed  in  every  respect. 


Sizes,  Dimensions,  Capacities  and  Prices. 


N 

U1 

Extreme 

Length. 

Extreme 

Width. 

Extreme 

Height. 

Diameter  of 

Cylinder. 

Length  of 

Cylinder. 

1 

Capacity  In 

Charges 

Per  Hour. 

Capacity  Con- 

tinuous Flow 
Per  Hour. 

Diameter  of 

Brush. 

Length  of 

Brush. 

Height  to 

Center  of 

Pulley. 

tA 

vi  0 

0 — 

0 = 

K 

m 

Speed. 

£ 

FT.  IN. 

FT  IN 

FT.  IN 

IN. 

FT.  IN. 

BBLS 

BBLS. 

IN. 

IN. 

IN 

IN. 

Rev 

A 

2-4 

i-4 

2-5 

9 

i-4 

120  lb. 

I 

4 

$50.00 

B 

2— s 

1 — 10 

3-3 

12 

r— 4 

240  lb 

2 

6 

65.00 

C 

3-8 

I — IO 

3-5 

12 

2-4 

5 

6 

24 

24 

3x12 

45 

100  00 

D 

4-IO 

2 — 2 

5-0 

•4 

3-4 

4 

7 

8 

24 

29 

4x14 

40 

125.00 

E 

6 — 0 

2 — 2 

5-2 

'4 

4-2 

5 

IO 

8 

30 

29 

4x14 

40 

150.00 

F 

6-9 

2—0 

5-5 

'9 

4 — 10 

IO 

24 

IO 

32 

27 

5x18 

35 

i75-oo 

G 

7-9 

2—  O 

5—5 

r9 

5—10 

12 

30 

IO 

36 

27 

5x20 

35 

200  00 

H 

8-4 

2-4 

5-8 

22  yi. 

6-0 

15 

40 

12 

36 

28 

6x20 

30 

250.00 

I 

9-4 

2—4 

5-10 

22^ 

7-0 

20 

50 

I 2 

40 

28 

6x20 

30 

800.00 

(30 


SIZES  A AND  B FOR  HAND  POWER  ONLY. 


Bassett’s  Patent  Sifting 
and  Mixing  Machines 

For  Flour,  Baking  Powders,  Chemicals 
and  any  materials  not  of  a “ gummy  ” 
or  “ sticky  ” nature. 


No.  2 SIFTING  MACHINE. 

Designed  especially  for  Bakers’  use,  having  slide  rests  on 
the  end  to  extend  according  to  width  of  dough  trough. 

Size,  26  inches  long.  Hopper  holds  50  lbs. 


In  Poplar  Wood,  $10  00 

In  Ash  Wood,  with  heavy  sieve, 11  00 


No.  1 SIFTING  MACHINE. 


Fig.  29. 


This  machine  is  mounted  on 
a barrel  cover.  The  sifting  is 
effected  by  brushes  attached  to 
a cylinder  revolving  over  a con- 
cave sieve. 

In  Poplar  Wood,  $5.50. 

In  Ash  Wood,  with  heavy 
sieve,  $7.75. 


No.  3 SIFTING  MACHINE. 


Runs  by  Power  Only. 


In  Poplar  Wood,  $55  00 

In  Ash  Wood, 66  00 


Price  includes  the  funnel,  to  which  attachment  can  be 
made  to  spout  material  to  bins  as  it  is  sifted. 


(32) 


Fig.  32. 


STEEL  COAL  AND  COKE  BARROWS 


Fig.  33. 


Capacity,  430  lbs.  coal.  Weight,  100  lbs.  Price. 

3 


$20. 


M M CO.  STEEL  TROUGHS 

There  is  no  doubt  but  that  the  Steel  Trough  is  the  proper 
and  most  popular  kind  of  Trough  used  to-day.  This  is  an 
illustration  of  our  eight-foot  Trough,  made  of  extra  heavy 
steel,  having  a smooth  surface  inside.  The  top  of  Trough 
is  bound  with  angle  iron  and  strips  of  wood  to  protect  the 
baker’s  knees.  We  use  only  roller  bearing,  anti-friction, 
swivel  casters,  and  in  this  manner  the  Trough  can  be  handled 
very  easily  regardless  of  length.  These  Troughs  are  built 
in  the  following  sizes,  namely,  4,  6,  8,  10  and  12  feet,  but 
special  sizes  will  be  made  to  order.  Send  for  prices. 

COAL  BARROW,  WITEI  TWO  WHEELS 


Fig.  34. 

Capacity,  350  lbs.  coal.  Weight,  100  lbs.  Price 


(33) 


$27.00 


Fig.  35. 


Heighth  from  ground,  38  inches. 
Width  across  top  (inside)  28  inches. 
Length  of  Hopper  (inside)  48  incches. 

Width  over  all,  or  outside  of  Wheel 
Hubs,  44  inches. 


BAKERS’  COAL  BUGGY 

The  body  of  this  buggy  is  made 
of  iron,  smooth  on  the  inside,  to 
enable  the  contents  to  be  easily 
shoveled  out. 

Wooden  wheels  are  used,  which, 
with  the  lightness  of  its  other  parts, 
secures  a buggy  which  requires  little 
effort  to  handle. 

PRICES  ON  APPLICATION. 


(34) 


The  MM  CO.’S  NEW  STYLE  STOVE 

A RED  HOT  FAVORITE  WITH  THE  BAKER  AND  CONFECTIONER 


fnNSTWTinN  ^ie  k°dy  ma(^e  °f  the  best  quality  sheet  steel,  and  we 
Vl/H  *J  1 1\  U V 1 1 VH  guarantee  same  to  be  the  heaviest  ever  used  in  the  con- 
struction of  a stove  for  Bakers  and  Confectioners. 

The  base  is  of  extra  heavy  cast  iron. 

The  feet  are  cast  solid  to  the  base. 

The  tops  are  composed  of  rings  of  extra  quality  iron  and  will  stand  a greater 
amount  of  heat  and  usage  before  warping  than  the  tops  of  any  other  stoves  made. 

The  bricks  are  2 V inches  in  thickness. 

The  grate  is  a full  dump  and  very  heavy. 


FOUR  SIZES 


Outside 

diameter 

Diameter 
of  Fire  Pot 

* Heighth 
from  floor 

The  largest  opening 
inside  of  outside  ring 

16  inches  

.IQ  “ 

1 i.y2  “ 

16 

.22  “ 

16  “ 

t c 

18  “ “ 

.24  “ 

19  “ 

<« 

,,  .. 

No.  i — 16  inches  diameter. 
“ 2 — 19  “ “ 


PRICES 

. $8.50  I No.  3 — 22  inches  diameter $12.00 

. 9.5c  | “ 4—24  “ “ • 14.00 


It  is  the  best  stove  a Baker  or  Confectioner  can  buy. 

It  has  a number  of  improvements  not  found  in  any  other  stove. 

It  is  made  of  the  best  material  that  money  can  buy. 

It  is  made  by  skilled  workmen. 

It  is  made  exclusively  for  Bakers  and  Confectioners,  and  fully  meets  every  purpose  they  can  put  it  to. 


FA  C TS 


We  can  furnish  coil  water  backs  for  these  stoves  when  wanted  for  heating  water,  in  good 
sized  set  boilers,  price  with  coil  on  application. 

(35) 


Fig.  37. 


THIS  stove  has  a heavy  sheet 
steel  body,  extra  quality  cast- 
ings, and  the  bricks  are  2 3^ 
inches  in  thickness.  The  collar  is 
furnished  free  of  charge. 

SIZES  AND  PRICES 


No.  i,  16-in.  diameter $5  00 

“ 2,  19-in.  “ . 6.50 

“ 3,  22-in.  “ 8.50 

“ 4,  24-in.  “ 9 50 


We  furnish  grates  and  rings  at  8 cents 
per  pound  for  all  our  Old  Style  Stoves. 


Fig.  38. 


^PHIS  stove  is  exactly  like  the  one  described  on  op- 
posite  page,  only  it  has  a cast  iron  base  and  feet. 
This  base  is  made  of  heavy  cast  iron  and  the  feet  are 
cast  solid  to  the  base. 

SIZES  AND  PRICES 

No.  1,  16  inches  diameter $ 6 00 

“ 2,  19  “ “ 7 50 

“ 3,  22  “ “ 9.50 

“ 4,  24  “ “ 10.50 


PRICES  OF  PARTS 

FOR 

New  and  Old  Style  Stoves 

Rings,  all  sizes 8 cts.  per  lb. 

Grates,  all  sizes 8 cts.  per  lb. 

BRICKS 

No.  1,  16  inches  diameter 

“ 2,  19  “ “ 

“ 3.  22  “ “ 

“ 4,  24  “ “ 

GRATE  RESTS 

No.  1,  16  inches  diameter 1 

2’  9 I 8 cts.  per  lb. 

“ 3,  22  “ “ ■ 

“ 4,24  “ “ j 

IN  OPERATION 

IN  operation,  the  M-M  New 
Style  Stove  is  most  economi- 
cal. It  will  give  greater  heat 
i with  less  fuel  than  any  other 
stove  made,  no  matter  what  make 
■ or  design.  Any  kind  of  fuel  may 
be  used.  The  stove  is  so  con- 
structed that  the  heat  can  be 
regulated  instantly. 


$i.  10  a set 
1.25  “ 

1.50  “ 

1 - 75  “ 


(36) 


THE  SWEETMEAT 


C-^st  i k o 


16  inches  in  diameter.  Height  of  Stove,  25  inches. 

Has  7-in  hole  and  rings  to  make  V/x  in.  and  13  in.  holes.  Has  a round 
sunk  pan  which  fits  the  largest  hole,  and  which  has  cover  hole  in  centre  and 
is  useful  for  heating  and  for  bringing  boiling  kettle  close  to  fire.  Has  brick- 
lined  fire  pot,  deep  ash  pit,  dumping  and  shaking  grate,  and  swing  hearth 
with  draft  slide. 


Fig.  40. 

20  inches  in  diameter.  Heighth  of  Stove,  24  inches. 

Has  9 inch  hole  and  rings  to  make  12^  inch  and  17  inch  holes.  Has  a 
round  sunk  pan  which  fits  tht  largest  hole,  and  which  has  cover  hole  in  centre 
and  is  useful  for  heating  and  fcr  bringing  boiling  kettle  close  to  fire.  Has 
brick-lined  fire  pot,  deep  ash  pit,  dumping  and  shaking  grate,  and  swing 
hearth  with  draft  slide 


No  1 — 12-inch  hole  with  rings  to  reduce  to  9-inch,  $%.oo 
No.  2 — 14  **  *'  **  '*  10.00 

No.  3 — 16  " “ *'  “ 12.00 

The  11  Sweetmeat"  has  a cast  iron  body,  well-lined 
inside  with  heavy  fire  brick.  It  is  especially  designed 
for  confectioner's  use,  but  may  also  be  used  as  a Laundry 
Stove,  or  for  any  purpose  where  a large  boiler  is  needed. 

We  can  furnish  coil  water  backs  with  these  stoves 
when  wanted  for  heating  the  water,  in  good  sired  set 


Each  . 


,57.50  Each £8-50  boiler.  Price,  writh  coil,  on  application. 

WE  CAN  FURNISH  BRICKS  AND  GRATES  FOR  ABOVE  STOVES 


(37) 


M-M  CO.’S  TIGER  BRAND  PRODUCTS 


THE 

PRICE 

IS  AS 

RIGHT 

AS  THE 

GOODS 


GUARANTEED 


THE  LIKE  -A-T  THE  PEICE 


TBT  THEM. 


(38) 


THE  NEW  “VULCAN”  GAS  STOVE 

For  Boiling;  Candies,  Cooking  Crullers,  etc.  Furnished  with  New 
Burners,  Lighted  from  the  outside  by  a Pilot.  Any  Degree  of  Heat 
is  obtainable.  Cylinder  lined  with  Fire  Brick.  Tops  of  Stoves  are 
Made  up  of  a series  of  Graduated  Kings,  Enabling  one  to  Increase 
or  Reduce  Size  of  Opening  in  Multiples  of  Two  Inches  as  Required. 

No  dust  or  ashes  to  spoil  the  batch,  no  burning  nor  overheating  the  room,  no  danger 
of  boiling  over,  as  the  gas  can  be  turned  off  at  once;  in  fact,  perfect  and  absolute 
control  of  heat  is  obtained. 


Fig.  42. 


No.  16  K.  Shipping  weight,  106  lbs List,  $*18.00 

24  inches  high,  19  inches  in  diameter. 

Consumes  from  30  to  90  feet  of  gas  per  hour,  as  may  be  required.  Double  burner 
controlled  by  one  valve.  Top  opening,  8,  10,  12  and  14  inches  in  diameter. 

No.  18  K.  Shipping  weight,  181  lbs.  List,  $*37.00 

26  inches  high,  22  inches  in  diameter. 

Consumes  30  to  160  feet  of  gas  per  hour.  Triple  burners  controlled  by  two  valves. 
Top  opening  8,  10,  12,  14  and  16  inches  in  diameter. 

No.  20  K.  Shipping  weight,  210  lbs  List,  $*35.00 

24 inches  high,  27  inches  in  diameter. 


Consumes  50  to  185  feet  of  gas  per  hour.  Triple  burners  controlled  by  two  valves. 
Top  opening  8,  10,  12,  14,  16,  18  inches  in  diameter. 


M-M  GAS  STOVE 

BURNS  80  PARTS  OF  AIR  TO  20  PARTS  OF 
GAS 


Fig.  43. 

For  Boiling  Candy,  Cooking  Crullers,  Heating 
Water,  &c. 

Furnished  with  our  Star  Burner, 
which  can  be  regulated  from  the  out- 
side to  increase  or  reduce  the  supply 
of  gas.  Consumes  from  30  to  90  feet 
of  gas  per  hour,  as  may  be  required. 

19  inches  diam.,  24  V2  inches  high. 
NO  DUST  OR  ASHES  to  spoil 
the  batch,  no  burning  nor  overheating 
the  room,  no  danger  of  boiling  over, 
as  the  gas  can  be  turned  off  at  once,  in 
fact,  perfect  and  absolute  control  of 
heat  is  obtained. 

PRICE,  #15.00  NET,  F.  O.  B.  N.  T. 

In  order  to  derive  tlie  greatest  amount  of  heat 
from  these  stoves  a supply  pipe  one  inch  in  diam- 
is  necessary. 

(39) 


GAS  AS  FUEL 

T T S AD VA X T A OKS 


A LABOR  SAVER 

No  coal  to  carry.  No  ashes  to 
empty. 

SAVES  ACCIDENTS 

No  burning  or  scorching.  No 
danger  of  boiling  over,  as  gas 
is  under  immediate  control. 

IT  IS  CLEAN 

No  dust.  No  ashes.  No  odors  to 
spoil  the  candy. 

CONVENIENT 

Always  ready  to  use. 

COMFORTABLE 

No  overheating  of  room.  Work 
done — Fire  out. 

NO  REPAIRING 

No  linings  or  grates  to  buy. 

SAFE 

Insurance  allowed  at  much  lower 
rates  than  with  other  fuel. 


30-PART  PAN  DOUGH  DIVIDER 

THIS  machine  has  been  designed  to  meet  the  requirements  of  bakers 
who  have  not  room  for  the  larger  machine.  It  can  be  placed  on  the 
bench  or  in  any  convenient  place;  it  weighs  160  pounds  and  can  be 
easily  handled.  The  material  to  be  divided  is  placed  in  the  pan,  the  pan 
then  being  inserted  in  the  machine  under  the  presser  head.  The  pressing  and 

cutting  are  done  by  means  of  the 
upright  lever,  no  other  lever  or 
handle  being  used  in  the  opera- 
tion. Flour  only  should  be  used 
to  keep  the  dough  from  sticking. 

No  adjustment  of  the  machine 
is  required  for  cutting  different 
sized  rolls,  the  size  depending 
entirely  upon  the  amount  of 
dough  placed  in  the  pan.  To 
clean  the  knives  withdraw  the 
pin  at  left  hand  side,  turning  the 
yoke  so  as  to  expose  the  face  of 
the  head,  then  set  the  screw  in, 
which  is  shown  at  the  front  of 
the  yoke, bring  the  lever  forward 
and  the  knives  will  be  brought 
through  the  plates. 


Table  of  Weights,  30-Part  Machine 

To  find  the  whole  weight  of  dough  required  to  make 
rolls  weighing  from  one  pound  to  three 
pounds  per  dozen. 

Find  in  the  first  column  the  amount  iu  pounds 
and  ounces  you  wish  one  dozen  rolls  to  weigh. 

Opposite  this,  in  the  second  column,  is  the 
whole  weight  required  to  be  put  in  the  machine 
at  one  time. 

In  the  third  column  is  shown  the  weight  of 


each  roll. 

Weight  of  rolls  Whole  weight  of  dough  Weight  of 

per  dozen.  to  be  put  in  machine.  each  roll. 

x lbs.  o oz 2 lbs.  8 oz i 1-3  oz. 

1 “ 2 “ 2 “ 14  “ 1 1-2  “ 

1 “ 4 “ 3 “ 4 “ 1 2-3  “ 

1 “ 6 “ 3 “ 10  “ 156“ 

1 “ 8 “ 4 “ o “ 2 “ 

1 “ 10  “ 4 “ 6 “ 2 i-6  “ 

1 “ 12  “ 4 “ 12  “ 2 1-3  “ 

1 “ 14  “ 5 “ 2 “ 2 1-2  “ 

2 “ o “ 5 11  8 “ 2 2-3  “ 

2 “ 2 “ 5 “ 14  “ 2 5-6  “ 

2 “ 4 “ 6 “ 4 " 3 “ 

2 “ 6 “ 6 “ 10  “ 3 1-6  “ 

2 “ 8 “ 7 “ o “ 3 1-3  “ 

2 “ 10  “ 7 “ 6 “ 3 1-2  “ 

2 “ 12  “ 7 “ 12  “ 3 2-3  “ 

2 “ 14  “ 8 “ 2 “ 3 5-6  “ 

3 “ o “ 8 “ 8 “ 4 


Fig.  44. 


PRICE  ON  APPLICATION. 


VAN  HOUTEN  DOUGH  DIVIDERS 

FOR  ROLES,  BUNS,  COTTAGE  OR  BISCUIT  BREAD,  AND  RAISED  DOUGHNUTS 


Fig.  45. 

36-Part  Machine 

Only  one  lever  to  do  the  spreading  and 
cutting. 

Easy,  accurate  and  rapid  in  operation. 
All  parts  interchangeable. 


Table  of  Weights,  36-part  Machine 

To  find  the  whole  weight  of  dough  required  to  make  rolls  weighing 
from  one  pound  to  three  pounds  per  dozen. 


Find  in  the  first  column  the  amount  in  pounds  and 
ounces  you  wish  one  dozen  rolls  to  weigh. 

Opposite  this,  in  the  second  column,  is  the  whole 
weight  required  to  be  put  in  the  machine  at  one  time. 

In  the  third  column  is  shown  the  weight  of  each  roll. 


Weight  of  rolls  Whole  weight  of  dough  Weight  ol 

per  dozen.  to  be  put  in  machine.  each  roll. 


1 lbs. 

O OZ 

3 

lbs. 

O 

OZ 

1 i-3 

OZ. 

1 “ 

2 “ 

3 

“ 

6 

44 

4 4 

1 “ 

4 “ 

3 

« 4 

12 

“ 

1 2-3 

4 1 

1 “ 

6 “ 

4 

44 

2 

4 4 

1 5-6 

4 4 

1 “ 

8 “ 

4 

4 1 

8 

44 

4 4 

1 “ 

IO  “ 

4 

4 « 

14 

4 4 

4 4 

1 “ 

12  “ 

5 

* 4 

4 

*« 

2 1-1 

4 4 

i “ 

14  “ 

5 

4 4 

10 

44 

4 4 

2 “ 

O “ 

6 

4 4 

0 

44 

22-3 

4 4 

2 “ 

2 “ 

6 

41 

3 

4 4 

44 

2 “ 

4 “ 

6 

« 4 

12 

44 

3 

44 

2 “ 

6 “ 

7 

44 

2 

4 4 

3 1-6 

4 4 

2 “ 

8 “ 

7 

41 

8 

41 

3 1-3 

4 4 

2 “ 

IO  “ 

7 

4 4 

14 

44 

3 1-2 

4 4 

2 “ 

12  “ 

8 

4 4 

4 

44 

3 2-3 

4 4 

2 “ 

14  “ 

8 

44 

IO 

4 4 

3 5-6 

44 

3 “ 

O “ 

9 

4 4 

0 

44 

4 

4 ( 

DOES  IT  PAY  TO  USE  A DOUGH 
DIVIDER  ? 

Emphatically  YES  ! 

The  machine  enables  you  to  make  your  rolls,  etc.,  of 
an  exact  size  ; you  can  put  a certain  number  of  ounces 
into  each  dozen  rolls,  and  you  know  exactly  how  much 
material  you  are  giving  per  dozen,  and  thererore  you 
know  the  cost. 

The  machine  enables  you  to  make  your  rolls  any  frac- 
tion of  an  ounce  in  weight  with  precision  and  with  great 
rapidity.  If  you  are  making  ioo  dozen  rolls  per  day,  and 
by  the  use  of  the  machine  you  save  as  little  as  one  ounce 
of  dough  per  dozen,  it  amounts  to  ioo  ounces  or  6'X 
pounds,  which  is  equal,  at  i'/2  pounds  per  dozen,  to  about 
4 dozen  rolls,  a saving  of  from  32  cents  to  48  cents  per 
day,  or  $90  to  $150  per  year. 

We  claim  that  any  baker  making  100  dozen  rolls  per 
day  can  pay  for  his  machine  the  first  year  in  its  saving  of 
material  alone.  This  is  not  ali.  ! Your  goods  go  into 
the  market  in  a much  more  perfect  condition  ; being  even 
in  size,  they  present  a better  appearance  and  give  much 
better  satisfaction  to  the  buyer. 


PRICES  ON  APPLICATION. 

(40 


BREAD  AND  CRACKER  CRUMBERS 


Fig.  46. 

No.  05  HAND  AND  POWER  MILL,  $23.00 

Grinding  up  stale  bread  and  crackers  has  become  a 
business  of  immense  proportions.  Many  of  our  large  baker- 
ies grind  up  many  tons  a day,  and  find  a ready  market  at  a 
profit  almost  equal  to  the  goods  when  fresh.  Bread  Crumbs 
and  Cracker  Dust  put  up  in  5 and  ro  lb.  packages  can  be 
sold  at  good  prices  to  hotels,  restaurants,  oyster  houses,  etc. 

Since  there  is  such  a large  demand  for  bread  crumbs  and 
cracker  dust,  why  not  utilize  the  product  that  you  have  left 
over  each  day  in  this  way,  and  get  a good  price  instead  of 
selling  stale  bread  at  at  a sacrifice?  We  can  sell  you  a 
hand  mill  if  (you  do  not  care  to  invest  in  a power  mill)  that 
will  grind  up  all  the  accumulations  of  stale  bread  in  a small 
bakery,  and  will  pay  for  itself  in  the  course  of  a few  months. 
These  mills  will  also  grind  up  fresh  bread,  crackers  and  cakes  of 
all  kinds,  WHICH  CANNOT  BK  DONE  SUCCESSFULLY 
ON  ANY  OTHER  MILL  WE  KNOW  OF. 


Fig.  47. 

THIS  MILL  IS  MADE  IN  TWO  SIZES 

The  above  illustration  is  of  the  largest  size  ( B No.  13) 

B No.  13,  . . . . . . . . $90.00 

Bxtra  long  shaft  with  Tight  and  Loose  Pulleys,  6.00 

Weight,  600  lbs. 

Power  required,  3 to  5 horse. 

A No.  10,  .......  60.00 

Bxtra  long  shaft  with  Tight  and  Loose  Pulleys,  6.00 

Weight,  400  lbs. 

Power  required,  1 to  3 horse. 

Without  extra  cost  we  furnish  suitable  pulleys  adapted  for  any  kind  of  power 
or  speed. 


(42) 


BREAD  CRUM  BERS 

The  growing  demand  for  fresh  bread  crumbs,  and  the  numerous  recipes  being  given  in  all  journals  devoted  to  the  culinary  art,  now  offer  a 
method  of  converting  a loss  into  a profit.  By  crumbling  the  bread  taken  in  each  day.  putting  it  up  in  one  or  two  pound  packages,  the  baker  has 
an  opportunity  to  turn  to  account  all  the  bread  he  can  get  hold  of  for  the  purpose.  Not  only  are  the  hotels  and  other  large  eating  houses  regu- 
lar consumers  of  fresh  bread  crumbs,  put  up  in  such  form  as  above  indicated,  a good  business  may  be  done  supplying  families. 


BREAD  CRUMBER,  No.  20 

For  Small  Hotels 


No.  40 


For  Largest  Users 


BREAD 

CRUMBER 


BREAD  CRUMBER,  No.  30 

For  Large  Houses 


The  No.  40  Lee  Bread 
Cruuiber  is  for  use  in 
the  largest  institu- 
tions, such  as  bakeries 
crumb  factories  etc 
Similar  to  No.  30, 
except  that  no  hand 
crank  is  furnished,  and 
the  driving  pulley  in- 
stead of  being  on  the  ! 
main  shaft,  communicates  power  thereto  by  gearing, 
thus  increasing  the  power  of  the  crumbling  fingers, 
which  never  become  stalled  under  the  heaviest  work. 

A glass  panel  is  placed  in  each  side  of  crumbling 
chambers,  thus  enabling  the  operator  to  make  sure  the 
work  is  going  on  properly  at  all  times. 

This  machine  is  5 feet  high,  and  occupies  floor  space 
57  by  23  inches.  Tight  and  loose  pulleys  are  16  by  5, 
using  4-inch  belt,  and  should  run  200  to  225  revolutions 
per  minute.  Weight,  800  lbs.  Hopper,  23  by  24  at 
top.  Capacity,  six  to  ten  barrels  per  hour. 

Machine  is  shipped  completely  assembled,  mounted 
upon  skids  ready  for  work.  Two  sizes  of  screen  are 
furnished  with  each  machine. 


Fig.  49. 

The  No.  30  Lee  Bread  Cruin'oer  is  designed  and  i 
specially  adapted  for  the  use  of  hotels,  restaurants, 
lunch  rooms,  ocean  steamers  and  other  situations 
where  large  numbers  of  persons  are  fed  daily. 

This  machine  has  a double  set  of  knives  which 
cut  the  broken  loaves  of  bread  into  small  pieces  for 
the  crumbling  fingers 

Hopper  is  12  by  16  inches.  Two  sizes  of  screen. 
Tight  and  loose  pulleys,  io'/2  inch  diameter,  2 % inch 
face,  which  should  run  125  revolutions  per  minute. 
Can  be  operated  by  hand  if  no  power  is  available. 
Capacity,  75  to  100  loaves  per  minute.  Weight,  120 
lbs.  Height,  25  inches.  Floor  space,  12  by  26  inches. 

SIZES  AND  PRICES 


Size  of 

No.  Hopper.  Height.  Weight.  Price. 

20  Hand  Power 6 % x 7 yx  12  ins.  30  lbs.  $20  00 

30  “ & '*  12  x 16  28  “ 120  “ 60  00 

40  Power  only 23  x 24  60  “ 800  **  200  00 


Fig.  50. 

The  illustration  shows  one  of  the  side  pieces  re- 
| moved  to  give  a view  of  the  crumbling  fingers  which 
' tear  the  bread  into  light  and  flaky  crumbs. 

This  machine  can  be  screwed  to  a table,  and  is  fur- 
nished with  a pan  to  catch  the  crumbs  as  they  drop 
through  the  screen,  which  is  furnished  in  two  sizes. 

The  hopper  is  6%  by  7^  inches  Weight  of 
machine,  30  lbs.  Height,  12  inches  Floor  space 
required,  10  inches  square. 

BREAD 

CRUMBER 

No.  10 

For  Small  Family  Use 

The  No.  10  is  small,  neat, 
but  powerful  and  rapid. 
The  hopper  has  y/z  by  4 
inchesopeningattop  Dis- 
tance from  table  to  under 
side  of  screen,  4 inches, 
giving  ample  room  for  a 
large  dish.  Weight,  8 lbs. 


BAKERS  REVIEW 

Published  Monthly  by  the  Wm.  R.  Gregory  Co.,  New  York  City 


A Practical  Paper  for  the  Practical  Baker. 
Read  by  Over  5,000  Bakers  Every  Month. 


It  gives  full  and  complete  information  on  all  subjects  of  interest  to 
bakers.  It  is  necessary  to  all  live  and  progressive  bakers.  Instructive 
articles  by  experts  on  how  a bakery  should  be  constructed  and  operated 
to  meet  the  keen  competition  of  to-day. 

Profusely  illustrated.  Order  it  to-day.  No  up-to  date  baker  can  afford 
to  be  without  it. 

Send  $1  with  this  slip,  and  your  name  and  address,  to  the  publishers, 
Wm.  R.  Gregory  Co.,  A 4,  5,  6,  Produce  Exchange,  or  to  Mussgiller- 
Mangels  Co.,  182  Duane  Street,  New  York  City,  and  it  will  be  mailed  to 
you  for  one  year,  together  with  a copy  of  PERFECTION  IN  BAKING, 
the  unrivaled  baker’s  recipe  book,  ABSOLUTELY  FREE  ! 

If  you  want  to  see  a sample  copy  before  ordering,  drop  us  a postal  card. 


Fig.  53. 

HAND  POWER 


This  mixer  is  especially  adapted  for  all  classes  of  Icing, 
Marshmallows,  Sponge,  etc.  The  beater  is  raised  and 
lowered  by  means  of  a rope  or  chain. 


No.  io,  capacity  8 gallons, 
Dimensions,  17  x 18. 


$35-°° 

Weight  boxed,  100  lbs, 


Vertical  Mixing  Machine 


PATENT  BEATING  MACHINES 


For  Eggs,  Sponge,  Icing,  Marshmallows,  Kiss  Batter,  Lady  Fingers,  Meringues,  etc. 


These  are  the  only  practical  machines  on  the 
market,  the  frames  being  made  entirely  of  iron.  The 
beater  is  made  of  stout  wire,  and  has  a crank  motion, 

which  is  the  same 
as  beating  by  hand. 
It  is  simple  in  its 
construction. 

The  can  and  beat- 
er may  be  removed 
from  the  machine  in 
less  than  half  a min- 
ute. 


Fig.  54. 

Fig.  55. 

Dimensions,  27  x 14  inches. 

Weight,  boxed,  100  lbs. 

Lately  improved. 

Capacity,  50  lbs 

spouge. 

Capacity,  3 quarts  of  eggs  and  6 pounds  of  Sugar. 

Floor  space,  44  x 23  inches. 

Speed,  60  revolutions. 

Weight,  285  lbs. 

No.  1.  For  hand  power..  

No.  2.  For  hand  or  power 

Fig.  56. 


MIXING  MACHINE. 

SLIDING  HEAD. 

The  capacity  of  this  machine  is  x6  gallons  The  Head  holding  the 
beater  is  nicely  balanced,  so  that  it  can  be  raised  clear  of  the  kettle. 

We  furnish  two  kettles,  so  that  when  one  is  removed  the  other  can 
be  put  in  its  place. 

Floor  space,  33  x 22  inches  Height.  63  inches.  Speed,  150  revolu- 
tions. Size  of  pulleys,  10  x 3 inches.  Weight,  440  pounds. 

Price $125.00 


THE  IMPROVED  VERTICAL  DOUBLE  ACTION  MIXING  MACHINE 


This  is  a powerful  and  effective 
Double  Action  Beating  Machine, 
and  is  used  for  Marshmallow, 
Icing  and  Nougat. 

The  cut  shows  the  beaters  out 
of  the  kettle.  We  furnish  two 
kettles,  so  that  when  one  is  re- 
moved the  other  can  be  pnt  in  its 
place. 

Capacity  of  kettle,  30  gallons. 
Will  beat  100  pounds  Marsh- 
mallows in  30  minutes. 

The  mixing  kettle  is  brought 
up  to  the  beater  by  means  of  a 
crank  and  screw  motion,  at  back 
of  machine. 

Floor  space,  42  x 24  inches. 
Height,  72  inches.  Speed,  150 
revolutions.  Size  of  pulleys,  14 
x 3 inches.  Weight,  550  pounds. 

No.  20.  For  Power,  with 

two  cans,  . . . Price,  $150.00 


(46) 


Vertical  Double  Action  Mixing  Machine. 

VARIABLE  SPEED. 


Fig.  58. 


This  machine  is  similar  in  all  respects  to  the  above,  with  the  exception  of  cone  pulleys, 
which  give  three  speeds  to  the  beater.  On  some  classes  of  goods  this  is  desirable. 

Capacity  of  kettle,  30  gallons.  Price,  with  Two  Cans  185  00 


Revolving  Can  Mixing  Machine 


This  machine  is  de- 
signed for  beating  or 
turning  any  mass  which 
requires  thorough  agi- 
tation. 

The  can  is  arranged 
on  a movable  platform 
which  turns  in  conjunc- 
tion with  the  agitator 
and  revolves  around  it  ; 
thus  the  entire  contents 
of  the  can  are  brought 
into  contact  with  the 
agitator.  The  entire 
machine  is  built  extra 
heavvand  hasnocompli- 
cated  parts  to  wear  out 
or  become  destroyed. 

We  would  specially 
recommend  this  ma- 
chine for  mixing  syrup 

with  Pop  Corn,  Peanuts,  etc 

Capacity  of  Can,  30 
gallons.  Floor  space,  42 
x 24  inches.  Height,  80 
inches.  Pulleys,  14  x 3 
inches. 

Weight,  600  pounds. 
Price,  with  two  cans,  #200.00 


NEW  MODEL  OVEN  DOOR 


Fig.  60. 


This  door  is  arranged  with  an  automatic  gas  cut-off 
to  be  used  in  connection  with  the  illuminator.  When 


The  above  illustrated  door  is  an  exceptionally  good  door  In 
every  respect.  The  door  proper  is  made  of  steel  about  ]/q  inch 
thick,  and  is  securely  fastened  to  the  shaft  by  being  wrapped 
around  it  and  then  riveted.  Two  weights  are  used,  one  at  either 
end  of  the  door ; this  divides  the  stress  on  the  door,  also  makes 
it  convenient  in  operating.  The  weights  are  so  secured  that 
they  will  not  get  loose.  The  front  plate  is  removable  ; this 
allows  the  door  to  be  taken  out,  leaving  a large  opening,  which 
is  desirable  in  making  repairs.  These  doors  are  manufactured 
in  lots  and  all  parts  are  interchangeable  and  can  be  duplicated 
at  any  time. 

Size  of  opening  9x26  inches,  - - #18.00 

•«  “ lOft  x 30  •*  - - 22.50 

Large  Size  Oven  Door  for  Rotary  Ovens 


Fig.  61. 

Has  opening  to  inches  high  and  39  inches  loog. 

Price, #35.00 


Fig.  63. 

Non.  0 and  1 DOOR — Fitted  with  Steam  Damper  and  Peel  Plate. 

No.  o has  opening  12  in.  high,  26  in.  long,  and  is  3 in.  higher  in  every  part  than  No.  1. 


Price  complete, 

No.  1 has  opening  9 in.  high,  26  in.  long. 
Price  complete,  - 


#22.00 


Has  openiug  9 inches  high  and  26  inches  long. 

Price,  ...  #17.00 


Fig.  62. 


the  door  is  opened  gas  is  turned  on,  and  turned  off  when 
the  door  is  closed  ; or  the  cock  may  be  worked  inde. 
pendent  of  the  door.  Has  opening  9 in.  high  and  26 
in.  long. 

Price,  - #21.00 


No.  2 DOOR— Tills  Door  is  Used  Without  Steam  Damper. 
Has  opening  q in.  high  and  26  in.  long.  The  frame  is  deep  and.designed  lor 
Vienna  Ovens.  The  front  flange  is  set  flush  with  the  front  wall. 

Price  complete,  .....  #17.00 


VIENNA  OVEN  DOOR 


(48) 


•21.00 


THE  S.  L.  HALL  PATENT  OVEN  DOOR 


OVEN  DOOR,  No.  1. 


MOST  persons  know  a good  thing  when 
they  see  it,  especially  the  bakers  ; 
so  we  shall  not  enter  into  elaborate 
details  and  description  of  the  oven  door,  as  the  illustra- 
tions show  quite  clearly  the  general  construction.  It  has 
been  my  chief  object  to  arrange  a simple  constructed  frame 
and  door  for  bakers’  ovens  or  other  purposes,  but  more 
especially  for  bakers’  ovens,  a door  that  will  close  tight  to 
the  frame  so  as  to  retain  the  heat  and  moisture  in  the 
oven,  and  in  construction  be  free  from  all  complicated 
mechanical  contrivances  ; an  oven  door  that  can  be  opened 
and  closed  by  the  slightest  pressure  of  the  hand  or  peel  to 
the  door  or  cam  attachment.  To  this  end  my  invention 
consists  of  a simple  and  novel  arrangement  of  the  parts, 
such  as  a door  journaled  and  having  its  bearing  at  the 
lower  ends  and  attached  to  the  bottom  of  the  frame  so 
the  door  opens  back  and  into  the  oven,  and  when  open  is 
level  with  the  hearth  of  the  oven  and  forms  a smooth  sur- 


4 


face  for  the  peel  to  slide  on.  Attached  to  the  door  is  a 
grooved  and  stepped  cam,  to  which  is  attached  a wire 
cable  and  to  the  cable  a weight  is  suspended  to  balance 
the  door,  by  which  means  the  door  is  opened  and  closed, 
or  can  be  kept  at  any  desired  angle  necessary.  I also  in- 
corporated a water  tank  or  steam  attachment,  by 
means  of  which  moisture  is  maintained  in  the  oven  when 
necessary.  Also  a gas  flue  and  damper,  so  that  the  pro- 
ducts of  combustion  and  odor  from  the  goods  in  the  oven 
may  pass  out  into  the  open  air  and  not  escape  into  the 
bake  shop  The  chief  claim  to  the  superiority  of  my  oven 
door  is  its  completeness  and  simplicity  of  construction  and 
moderate  cost.  Can  ship  immediately  on  receipt  of  order. 

Price  &15.00 


Flexible  Steel  Gas  Tube  for  Patent  Oven  Lights 


Fig.  67. 

MADE  IN  FOUR  SIZES. 

Furnished  in  lengths  from  one  to  ten  feet.  Provided  with  male  or  female 
fittings,  or  nozzle,  without  extra  charge.  Union  fittings  at  extra  cost.  No 
charge  made  for  putting  on  fittings  furnished  by  purchaser. 


1-8  inch  bore. 

1-4  ••  “ . 

3-8  “ “ 

1-/5  “ “ . 


S .40  per  foot 
.54  “ 

.67  “ 

1.00  “ 


Patent  applied  for 


Fig.  69. 

Showing  Gas  only 


THE  FOLLOWING  POINTS  OP  SUPER- 
IORITY ARE  CLAIMED 

No  rubber  hose  to  leak  and  rot,  consequently  wasting 
gas,  and  are  objected  to  by  Insurance  Companies. 
Connected  up  with  gas  pipe  direct. 

Gas  burner,  connections,  reflector,  etc.,  remain  sta- 
tionary and  rigid  at  all  times,  and  do  not  move  with  the 
revolving  case  like  other  lights. 

Cast  iron  mica  shield  and  mica  frame  revolve  around 
the  gas  burner  and  reflector  and  electric  bulb. 

Fitted  up  for  Gas,  Electric  or  Combination  for  im- 
mediate use  of  either 

In  furnishing  Illuminators  for  gas,  a hole  is  left  in 
bracket  behind  burner  to  allow  of  setting  an  electric 
socket  in  place  for  immediate  use  of  electricity. 

Electric  socket  and  bulb  remain  rigid  at  a 1 times,  thus 
dispensing  with  consequent  jar  and  breaking  of  bulbs. 

Gas  is  turned  to  a small  spark  by  a patent  auto- 
matic piston  rod  cut  off  which  works  on  moving 
handle 

Illuminator  has  no  shield  in  front  to  drop  down, 
break  or  get  out  of  order. 

All  parts  are  readily  removable  from  the  inside  of 
the  Illuminator. 

Height,  14  inches.  Width,  eleven  inches.  Depth, 
ten  inches. 

Price,  for  Gas  or  Electricity,  - SI 3.00 
Combination  Gas  and  Electricity,  14  50 


(49) 


THE  BAKER’S  FRIEND 


Fig.  70. 

A baker's  stationary  lamp,  non-explosive,  economical  brilliant  light,  one  that  gives  great  relief  io  the 
eyesight,  All  bakers  should  have  it— experience  has  taugnt  us.  No  baker  that  has  tried  them  would  do 
without  them  for  five  times  the  price  of  the  lamp.  We  are  confident  it  affords  the  best  and  most  economi- 
cal light  ever  before  offered  you.  For  oil  only. 

Price,  811.00.  Extra  Bull’s  Eye  Glasses,  85c. 

Weight,  closed  for  shipment,  20  lbs.  Set  in  the  oven  wall,  8J4  in-  wide  x 17  in.  high,  x 17  in.  deep,  inside 
this  iron  frame  is  a heavy  tin  casing,  with  a thick  7 in.  diameter  glass  bull's  eye. 


BAKER’S  OVEN  LIGHTS  FOR  GAS. 


This  arrangement  does  away  with  the 
leaky-hinged  bracket.  Is  attached  to  gas 

fixtures  by  a gum  hose  Price  Jo  7s 

Best  Gas  Tips each,  05 

Extra  Heavy  Hose,  guaranteed,  per 

foot 15 

Good  Rubber  Hose,  per  foot 08 


Fig. 


71. 


“Perfect”  Baker’s  Oven  Lamp. 


We  take  pleasure  in  calling  attention  to  our  Improved 
Patent  Oven  Illuminators,  for  Baker's  Ovens,  used  and 
highly  recommended  by  many  prominent  bakers. 

This  Illuminator  is  constructed  in  the  most  durable 
manner,  and  is  operated  by  simply  raising  or  lowering  a 
lever.  It  is  not  affected  by  the  steam  or  heat  of  the  oven, 
but  gives  the  most  brilliant  light  at  all  times. 

Its  use  saves  and  keeps  all  the  heat  and  steam  in  the 
oven,  which  is  now  lost  by  opening  the  damper  and  oven 
door,  for  the  insertion  of  the  old  fashioned  gas  jet  or  fixture. 

The  Illuminator  consists,  as  the  above  cut  shows,  of  a 
cast-iron  casing,  to  be  set  in  the  oven  wall.  At  one  side  of 
this  casing  is  pivoted  a three-armed  lever  One  arm  of  this 
lever  forms  a long  handle,  which,  upon  raising  it,  performs 
three  operations  at  the  same  time,  and  brings  the  Illumina- 
tor in  immediate  use. 

I .  It  turns  thegason.or  the  electric  light,  whichever  isused. 

II  It  raises  the  protecting  shield. 

III.  It  lowers  the  reflector  plate  and  reflector. 

In  turning  the  handle  downward 

I It  turns  the  gas  down  to  a spark,  saving  more  than  one-half  the  amount  of  gas  consumed  by  the 
old  fixture  or  it  turns  the  electric  light  down. 

II.  It  closes  the  shield  protecting  the  mica. 

III.  It  turns  the  reflector  up  to  a horizontal  position,  which  makes  it  practically  impossible  for  any 
dust  to  adhere  to  its  surface. 

Illuminators  for  electric  lights  are.  in  place  of  the  gas  burner,  provided  with  a strong  16-candle  power 
incande-cent  lamp  which  gives  a brilliant  light,  wired  and  ready  to  connect  outside  the  casing. 

Combination  Illuminators  are  provided  with  gas  and  electric  light  connections  both,  the  gas  operated 
by  the  lever  and  the  electric  light  by  a switch. 

All  the  illuminators  are  constructed  changeable,  from  gas  to  electric  light  or  other  ways  at  any  time, 
by  simply  changing  the  connections. 

Our  Illuminator  is,  by  its  simple  construction  and  its  easy  and  quick  method  of  operation,  the  most 
praciical  Illuminator  on  the  market.  Weight,  60  pounds. 

All  the  castings,  except  the  casing,  are  made  of  malleable  iron  or  brass. 

Any  orders  you  mny  favor  us  with  will  receive  our  best  attention. 


ILLUMINATOR  IN  USE. 


Price,  for  Gas,  $14.  For  Electric  Light,  $15.  Combination  Illuminators,  $16. 


CO.’S  O^T^InT  PYHCMETEB 

FOR  REGISTERING  HEAT  OF  OVEN. 

Will  save  J12  00  worth  of  fuel  In  6 manths, 
and  the  same  value  of  goods  in  6 weeks. 

Adapted  for  any  style  of  oven.  No  need  to 
have  skilled  help  to  attend  to  oven.  Any  boy 
can  keep  the  oven  at  proper  heat  by  watching 
the  dial.  It  is  invaluable  to  the  progressive 
baker  as  it  insures  him  a uniform  grade  of 
bread.  You  don't  have  to  keep  shoveling  on 
coal  when  unnecessary.  It  is  more  valuable 
than  a clock  in  a bakehouse.  The  movements 
are  all  non-corrosive  and  are  very  sensitive  to 
change  in  temperature,  and  are  guaranteed  thoroughly  reliable.  The  stem  is  36  in.  long  and  you 
only  have  to  make  a small  hole  in  brickwork  and  insert  it  any  convenient  place  in  oven  front.  This  Pyro- 
meter is  very  strong  and  of  durable  construction  and  is  very  easy  to  keep  in  order.  The  figures  are  plain 
and  easily  read.  It  is  a fact  that  your  oven  can  be  TOO  HOT  or  TOO  COLD  with  the  result  that  the 
baked  goods  are  not  of  the  desired  quality  or  appearance  It  is  very  difficult  to  determine  different  tem- 
peratures in  an  oven  without  a Pyrometer,  and  only  experienced  Bakers  can  do  so,  and  that  only  approxi- 
mately, but  when  you  have  a reliable  Pyrometer  that  indicates  the  exact  heat  of  an  oven,  you  would  be 
astonished  at  the  savmg  in  coal,  and  how  easy  it  is  to  keep  the  heat  at  the  proper  point. 


The 
Eureka 
Oven 

Illuminator 

Is  Fitted  for  Gas  or 
Electric  Light. 

It  is  the  Standard 
Oven  Light  of  the 
World. 

Thousands  of  them 
are  in  nse. 

Price  complete,  for  ( 
Gas  or  Electricity,  | 

$15.00 

1 he  illuminator  is  made  entirely  of  iron  ; is  strong  and  ' 
exceedingly  simple  in  construction.  There  are  but  three  | 
pieces— the  case,  the  revolving  back,  the  lantern  which 
carries  the  miea,  reflector  and  cut-off  cock  with  burner.  | 
The  lantern  is  attached  to  the  revolving  back  by  means 
of  a hook,  and  may  be  removed  at  any  time  as  shown 
in  Fig  i.  When  light  is  turned  off  from  the  oven  (see 
i)  gas  is  cut  off  to  a very  small  flame.  This  is  regu- 
lated by  the  small  screw  found  on  the  underside  of  the 
cock.  When  the  lantern  is  removed,  the  revolving  back 
may  be  reversed  as  shown  in  Fig.  2,  and  by  lifting 
slightly  can  be  taken  out.  This,  however,  is  only  neces-  j 
sary  when  setting. 




i 1 

j j ■} 

Fig.  76. 

This  sectional  view  shows  the  illuminator  turned  off  from  the  oven. 
When  in  this  position,  gas  is  cut  down  to  a very  low  flame,  thus  consuming 
none  when  not  in  use.  The  method  of  removing  the  lantern  which  contains 
the  reflector,  mica  and  gas  cock,  is  shown  by  the  dotted  lines.  Removing 
the  lantern  does  not  leave  a hole  ; every  part  is  closed  tightly  at  all  times 
and  there  is  no  chance  for  the  escape  of  heat  or  steam. 


This  sectional  view  shows  the  Illuminator  reversed  from  Fig.  76.  It  is 
operated  by  the  handle  shown  extending  to  the  outer  edge  of  the  wall,  in 
easy  reach  of  the  operator.  When  turned  in  this  position  gas  is  turned  on 
automatically,  and  a clear  brignt  light  illumines  the  oven  There  are  no 
openings  to  allow  the  escape  of  heat  or  steam.  The  arrows  show  the  direc- 
tion of  air  which  gives  the  most  perfect  combustion. 


COMPLETE  PARTS  FOR  THE  EUREKA  OVEN  ILLUMINATOR. 


CASE.  REVOLVING  BACK. 

Price,  $7.00  Price,  $3.75 


LANTERN 
Price,  $2.00 


Price,  25c. 

(5i) 


REFLECTOR 

Price,  40c. 


©feg ■ ■■  ~ 

HANDLE 

Price,  3oc. 


MICA  FOR  EUREKA  OVEN  LIGHT 


Size,  6 x io  inches,  35c.  each. 


Brass  Tube,  6 in.  long,  20c. 
Rubber  Tube,  $1.80 


LIGHT  YOUR  OVENS. 


View  of  interior  of  oven  illuminated  by  the  Hall  Improved  Illuminator.  Opening  6 x 9 in. 

I respectfully  call  the  attention  of  bakers  to  my  Improved  Mica  Door 

and  Frame  for  Illuminating  the  Interior  of  Bake  Ovens.  It  consists  of 
an  iron  frame  with  two  iron  doors.  The  Mica  Door  is  convex  in  shape,  and 


Fig.  80. 


Open 


Fig.  81.  Closed 


is  provided  with  a piece  of  mica  six  inches  wide  and  nine  inches  long,  and  being  convex  in  shape  it  projects  nearly  four  inches  into  the  interior  of  the  oven. 

and  necessarly  throws  a brilliant  light  to  all  parts  of  the  oven.  When  heating  the  oven  close  the  iron  door- 
After  the  oven  is  heated  open  this  door  and  close  the  mica  door,  following  up  with  lamp  or  gas  light.  The  mica 
door  and  frame  is  the  most  complete  and  perfect  oven  illuminator  in  use.  It  enables  you  to  see  goods  coloring 
in  all  parts  of  the  oven.  The  size  of  the  frame  is  ten  inches  wide  by  fourteen  inches  high  ; net  weight  sixteen 
pounds  ; when  packed  ready  to  ship  about  twenty-five  pounds. 


Fig.  82. 

No.  3.  OVEN  ILLUMINATOR. 


Directions  for  Setting  the  Mica  Door  and  Frame. 

The  frame  is  set  in  front  wall  and  level  with  the  hearth  of  the  oven,  and  on  the  opposite  side  from  the  furnace, 
and  about  twelve  inches  from  the  oven  door.  The  inner  edge  of  the  frame  should  be  flush  with  the  inside  of  the 
wall.  From  the  sides  of  the  frame  the  wall  should  flare  outward  about  two  inches  Understand,  this  mica  door 
and  frame  can  be  used  on  right  or  left  side  of  oven — it  is  reversible.  In  setting  the  frame  see  that  the  iron  door 
opens  into  the  oven  and  on  the  side  nearest  the  peel  course.  The  mica  when  tarnished  can  be  removed  and  new 
mica  put  in  at  any  time. 


Opening,  G x G complete  with  mica. 


Price,  $3.00. 


PRICE  OF  MICA  DOOR  AND  FRAME,  $8.oo. 


PRICE  OF  LAMP,  $2.00. 


VIENNA  OVEN  DOOR  (Old  Style) 


FURNACE  DOOR  (New  Style  Pit.) 


FURNACE  DOOR 


Fig.  83. 


Fig.  84. 


Size  of  opening,  24  x 13  in.  high, 


$22.50 


Showing  Door  Closed. 


Fig.  85. 

HEAVY  PATTERN. 

Opening,  12  x 14  in.,  with  pocket 

for  firebrick, $3.00 

Firebrick,  tile  for  door,  each, 50 


Lever  on  right  or  left  hand. 


OVEN  MOUTH  DOOR  (.PLAIN)  AND  PEEL  PLATE 


Fig.  86. 

EXTRA  HEAVY. 

Opening,  22  in.  wide;  13  in.  high.  Price,  . 


, $5.50. 


Fig.  87. 

Showing  Open  Door. 

Size  of  Opening,  14  x \2%  in Price,  $10.00 

Tile  (firebrick)  2 in.  thick  for  door " 1.00 

Anchors,  wrought  iron,  with  thread  and  nut,  each,  ...  25 

Latest  improved  door,  adopted  for  ovens  and  boiler  furnaces 
of  all  kinds.  Ironwork  all  protected  from  heat.  Improved  handle 
keeps  door  tight  at  all  times,  and  will  last  a lifetime. 


DOUBLE  ASH  PIT  DOOR 


Fig.  88.  heavy  pattern. 
Size,  19  x 28  in., $6.00 


CHECK  PLATE  0°^" 


BAKE  OVEN  GRATE  BARS 


Fig.  89. 

Keeps  heat  from  flowing  into  oven  while  pies,  etc.,  are  baking. 


No.  1.  Size,  11  in.  high,  22  in.  loDg 

" 2.  “ UX  - 27  X “ 

" 3.  •'  13  " 18 

" 4.  “ 14  “ 24  “ 


Fig.  90 


FLUE 

DAMPER 

No.  1,  Opening  7 x 
7 in.;  no  handle,  £1.60 
No.  2,  Opening  8*^  x 
10  in.  ; no  handle,  2.50 
No  3,  Opening  9 x 
12  in. ; no  handle,  3 60 
No.  4,  Opening  12  x 

in. ; no  handle,  6 00 
No  5.  Opening  1% 


. Price,  $1.50 

. “ 2.00 

. “ 3 00 

. “ 3.50 


OVEN 

DAMPER 

Opening  16*4  x 
3)4  in.,  price,  $1.76 


Fig.  91. 

x 7l/j  in. ; pipe  cast  in  slide  and  handle  tapped ; new  style,  $3.60 


GAS 

DAMPER 


Fig.  92. 

No.  1,  Opening  4 x 4 in.,  with  handle, $1.26 

No.  2,  Opening  x 6)^  in.,  with  handle, 1.50 


Fig.  93. 


24  in.  long,  each,. 

25 


-8c.  lb. 


Bearing  Bars,  per  pair 90c. 

The  “ Tupper”  Grate 

The  most  economical  grate  for  Duhrkop,  Simpkins 
or  any  patent  oven  using  coal. 


28  in.  long,  6 in. 

wide,  63  lbs.  weight,.... 

03 

O 

“ 70  “ 

....  3.30  “ 

32  “ 

“ 75  “ 

....  3.45  •* 

36  “ 

“ 90  “ 

....  3.95  “ 

39  “ 

“ 100  “ 

....  4.15  “ 

The  36  in.  size  is  the  size  used  in  the  “ Simpkins  ” 
Patent  Oven.  It  takes  4 to  fill  space. 

The  39  inch  size  is  the  size  used  in  the  “ Duhrknop  ” 
Patent  Oven.  It  takes  4 to  fill  space. 

(54) 


New  York  and  Boston 
Fall  Grates 

EXTRA  HEAVY 


Fig.  94. 

No.  1 Grate;  13/^  x 16/2  in $5. 50  4 Complete 

No.  1 Frame  ; 18/£  x 21/4  in 4.00  I $9.50 

No.  2 Grate;  12/(  x 21  /£  in $6.00 -i  Complete 

No.  2 Frame;  18/4x27  in 5.00/  11.00 


SIFTING  GRATE 


Fig.  96. 

22/4  in.  long,  13/4  in.  wide $1.25 

24  “ 14  “ 1.50 

28  “ 14  “ 1.75 


Square  Balance  Grates 


NARROW  DEEP  FRAMES 


Fig.  97. 


GRATE  FRAME  COMPLETE 


12  x 12  in. 

$2  00 

16x16  in. 

$2  50 

$4  25 

13x13  in. 

2 50 

17  x 17  in. 

2 50 

5 00 

14  x 14  in. 

2 75 

18  x 18  in. 

3 75 

5 50 

15  x 15  in. 

3 00 

19  x 19  in 

3 00 

6 00 

16x16  in. 

4 00 

20  x 20  in. 

3 50 

7 00 

14x17  in. 

4 25 

18  x 21  in. 

4 00 

8 00 

Square  Drop  Grates  and  Plates 


GRATE  PLATE  COMPLETE 


9 x 

9 in.  $1  00 

19* 

x 19* 

in.  $2  75 

?3  25 

12  x 

12  in. 

1 90 

22 

x 21 

in.  3 00 

4 50 

10  x 

14  in. 

1 80 

21 

x 25 

in.  3 50 

4 75 

14  x 

14  in. 

2 35 

24 

x 24 

in.  3 50 

5 50 

16  x 

16  in. 

3 35 

26 

x 26 

in.  4 00 

7 00 

ROUND  BALANCE  GRATE 


HAT  RIM  FRAME 


Fig.  98. 

Grate  J5  in.  diam.  $3.00;  Frame,  27  in.  $5.50;  per  set  $8. 

ROUND  BALANCE  GRATES 

WITH  SQUARE  FRAMES 


GRATE  FRAME  COMPLETE 

12  in.  diam., $1  50  82  00  83  25 

13  “ 2 00  2 25  4 00 

14  “ 2 75  2 75  5 25 

15  “ 3 00  3 00  6 75 

16  " 3 25  3 25  6 25 


ROUND  DROP  GRATES  AND  PLATES 


SWIVEL  FASTENING  FOR  GRATE 


GRATE  PLATE  COMPLETE 

10  in.  diam  , 81  10  $2  75  83  60 

12  “ 1 60  3 60  4 50 

14  •<  1 90  3 60  4 75 

16  '*  2 76  4 50  6 75 


Bottom  Plates  for  12  or  14  inch  Grates  with  Swinging  Catch, 
50  cents  extra 


BAKERS’  CAST  IRON  CAULDRON 


14  gal  , 17  in.  diam.  13  in.  deep, fl3  50 

20  “ 22  “ 16  “ 6 76 

30  “ 27  “ 17  “ 7 50 


Complete  set  of  castings  for  yeast  boilers,  includ- 
ing pot  plate  doors  and  grate  bars.  See  page  26. 

CLEANOUT  DOORS 


4x6, $ 75 

6x8 1 00 

9 x]12,  heavy 1 50 

10x14 3 60 

11x13 1 75 

ll*xll* 3 00 

14  x 17  heavy, 4 00 


BUCKSTAYS 


Fig.  103. 


Cast  iron,  44  in.  long,  price,  each $1.40 

Wrought  “ “ “ “ (channels) 1.60 


TIE  RODS 


14  feet  long,  1 inch  diameter. 

GRATE  BARS. 


Fig.  104. 

Price 

MADE  3 AND  4 
TOGETHER 


Fig.  105. 

Nest  Grate  Bars,  28  inches  long Price,  $2.25 

“ “ “ 30  “ “ “ 2.40 

“ 11  “ 28  “ “ “ 2.75 

“ “ “ 30  “ “ “ 3.00 

ANCHORS  AND  STRAPS 

FOR  FIRE  AND  ASH  DOORS 


m: 


U 


J2.00 

OVEN  TILE 


Fig.  107. 

Size  12  x 12x2,  each,  25c. 

OVEN  BRICK 


Fig.  108. 

$4.50  per  hundred. 


Fig.  106. 

Anchors  with  Thread  on  and  Nut 

Clamps 

Plain  Straps,  1 x 30  x 5-i6ths 


each,  25c. 
“ 20c. 

“ 25c. 


FIRE  CLAY 

Price  on  Application. 


(56) 


The  OVEN  MAN’S  FRIEND 

AUTOMATIC  RUBBER 
RESPIRATOR 


Fig.  110. 

Section  showing  the  Filter  in  position 

Price 


$ 2.50  each 


Inhale  No  More 


Smoke  and  Gas. 


CONFECTIONER'S  PLATE 


24  X 


Fig.  109. 

24  inches.  14  inch  Round  Hole,  3 Rings  and  Cover,  $4.80 
Any  size  to  order  with  Nest  Rings  and  Cover. 


TIGER  BRAND  PIE  FILLINGS 

HAS  A REPUTATION  SECOND  TO  NONE 


Orange 

Lemon 

Strawberry 

Peach 

Plum 

Raspberry 


Pineapple 

Apricot 

Blueberry 

Rhubarb 

Quince 

Figs 


30  LB.  RAILS 

(57) 


NEW  STYLE  PROOF  BOXES 

ALL  SIZES  MADE  TO  ORDER 


Fig.  120. 


Fig.  121. 


PRICES  ON  APPLICATION 


(58) 


WOODEN  TROUGHS  : SQUARE  BREAD  BOXES 


Fig.  122. 


Fig.  123. 


Our  Trough  are  made  of  thoroughly  kiln-dried  stock,  two  inches  in  thick- 
ness. Our  prices,  considering  the  quality  and  workmanship,  are  very  low.  We 
handle  the  best  grade  only. 

6 feet  2 inches  thick 

8 “ 2 “ “ A 

10  “ 2 “ “ J. 

12  “ 2 “ “ 

Extra  Covers,  per  foot ; 

Extra  Centre  Boards,  each 


Dough  Trough  on  Casters 

These  are  the  same  Troughs  in  every  way  as  No.  100  put  on  Patent;Ball 
Bearing  Casters. 

Diameter  of  Wheel,  2 ]/z  inches $2  50  extra 

“ “ 3 X “ 3.50  ” 

4 “ 5.50  “ 


HEAVY  DUCK  CLOTH 

FOR  BREAD  BOXES 

10  inches  wide per  yard,  $0.18 

21%  “ “ “ 25 

30  “ “ «•  30 


Square  Bread  Boxes  are  made  of  best  kiln-dried  stock.  Bottoms  screwed 
on.  The  bottoms  of  these  boxes  will  not  split. 


Bound  with  Extra  Heavy  Steel  Corner  Irons,  $1.20  each. 

FRENCH  BREAD  BOXES 


Fig.  124. 

6 feet  long  ; 10,  11  or  12  inches  wide Each,  SI  00 

CARR YING  BO X E S 

SCSI 


(59) 


Fig.  125. 

32  x 24  x 8 inches Each,  $100 


WROUGHT  IRON 

FOLDING  PAN  RACK 


WITH  12  ARMS 


Fig.  126. 

Price,  ...  . $10.00 


Fig.  127. 

STEAM  OR  PROOF  BOX 

ON  CASTORS 

One  pan  on  shelf.. Price,  $15.00 

Two  pans  on  shelf “ 20.00 

These  are  made  of  selected  wood,  and  will  not  split.  We  guarantee 
them.  Any  description  of  box  made  to  order. 

(60) 


PAN  RACKS 


Fig.  128. 

Hard  Wood  Racks 

18  shelves, $7-5° 


STEEL  BAKERS’  BOWES 


SEAMLES  S,  SANITARY,  SERVICEABLE 


Fig.  129. 


THESE  bowls  are  made  of  extra  lieavy  sheet  steel  in  one  piece,  either  black, 
tinned  or  galvanized,  strong  enough  to  stand  the  roughest  handling.  They 
are  positively  sanitary,  do  not  absorb  moisture,  and  therefore  always  sweet  and 
clean.  They  are  easier  to  clean  than  wooden  bowls — the  black  bowls  can  be  cleaned 
in  polish  without  injuring  the  steel.  Seamless  steel  bowls  are  made  of  sheet  steel, 
not  cast,  and  are  no  heavier  than  wooden  bowls  ; they  will  not  crack  or  chip,  and  are 
made  to  last  a lifetime. 


Approx. 

Weight 

25  in.  diam.,  10  in.  deep,  11  lbs. 
27  “ 10>£  “ “ l&'A 

29  “ l\'/2  “ “ 17^ 

31  “ 22  y2  “ “ 20  “ , 

34  “ 13 y2  “ “ 23 


Black 

$3.50  each 
, 4.00  “ 
4.60  “ 

. 5.00  “ 

. 6.00  “ 


Tinned 

Galvanized 

$5.00  each 

5.50  “ 
6.00  “ 

7.50  “ 
9.00  “ 


WROUGHT  IRON 

PAN  RACK 


ON  ROLLERS 


Fig.  130. 

WITH  12  ARMS 


Price, $15-00 


BAKER’S  ROLLING  PINS 


IMPERIAL 
3 PLY  DISPLAY 


CAKE  BOARDS 


SOLID  HANDLE 


Fig.  131. 


Our  Solid  Baker’s  Rolling  Pins  are  turned  from  one 
piece  of  well  seasoned  Hard  Maple  and  finely  polished 
with  paraffine. 

Price  No.  i,  ordinary  size,  length,  15  inches, 

diameter,  3^  inches,  handle  4L2  in.  long,  40c.  each 

Price  No.  2,  large  size,  4x18, 45c.  “ 

“ 3,  extra  large  size,  4 x 20,  . . . 50c.  “ 


Fig.  133. 


NEAT  AND  CLEAN.  STRONG  AND  DURABLE. 

Goods  properly  displayed  are  more  than  half  sold.  Made  of  the  best  selected 
material.  Sizes  from  7 inches  to  18  inches  diameter. 

Packed  ioo  of  each  size  in  a crate. 

6 inch . per  doz.,  $o  48 

7 “ '• “ 50 

8 “ “ 60 

9 “ “ 65 

10  “ “ 75 

11  “ “ 80 

12  “ “ 95 

13  “ “ 1 00 

14  “ “ 1 20 

15  " “ 1 25 

16  “ “ 1 35 

17  " “ 1 50 

18  “ “ 1 60 


BAKER’S  ROLLING  PINS 

REVOLVING  ON  STEEL  ROD 

ll/2  x 15  inches, price,  60c.  each 

4 x 18  “ “ 70c.  “ 


SMALL  DOUGH  BRAKE 


Fig.  134. 

The  rollers  are  of  hard,  well-seasoned  wood.  20  inches  long,  4 % diameter. 
Price,  net $20  00 


(62) 


Any  special  size  Rolling  Pin  made  to  order  ; either  solid  handle  or 
revolving. 


PEEL  BLADES 


BOWLS 


THE  GURNEY  BUILT  ULRIM  WOOD  BOWL. 


Fig.  135. 

Our  Peel  Blades  are  made  from  the  best  stock — 
thoroughly  kiln-dried,  and  selected  with  great  care. 
The  larger  sizes  are  made  with  or  without  cross 


pieces. 

5 inch  blade,  cherry  or  whitewood  $0.40 

6 “ “ “ 40 

7 “ “ “ 45 

8 “ “ “ 50 

9 “ “ “ 55 

10  “ “ “ 60 

11  “ *•  “ 60 

12  “ “ “ 65 

14  “ “ “ 70 

16  “ whitewood  only 90 

18  “ “ » 95 

20  “ “ “ 95 

20  “ “ “ Extra  long 1.25 

22  “ “ “ 1.25 

Cracker  Hand  Peels 1.00 

We  Guarantee  all  our  Peel  Blades. 

SWAB  POLES. 

Light $0.60 

Medium 76 

Heavy 1.00 


PEEL  HANDLES. 

Light,  each 60  cents 

Medium  “ 65  “ 

Heavy  “ 75  “ 


Fig.  136. 


Our  bowls  are  made  from  selected  stock.  We 
have  always  in  stock  a large  assortment  in  all  sizes. 
All  bowls  guaranteed  free  from  imperfections. 
Have  your  bowls  strapped 


Size  of  Bowls. 

20  inch 

21  “ 

22  “ 

23  “ 

24  “ 

25  “ 

26  “ 

27  “ 

28  “ 

29  “ 

30  “ 

31  “ 

32  “ 

33  “ 

34  “ 

35  “ 

36  ” 

37  “ 

We  Strap  Bowls  and  repair  same. 
For  Steel  Bakers’  Bowls,  see  Page 


(63) 


$0.40 
. 50 

60 
70 
90 

. 1.00 

. 1.15 
. 1.45 
. 1.95 
2.75 
. 3.25 
. 3.50 
. 3.60 
. 4.00 
. 4.00 
. 4.25 
. 5.00 
. 5.00 


61. 


ALUMINUM  PEEL  BLADE. 


No.  1,6x12  inch $2.65  Each 

“ 2,  9 x 18  “ 4.00  “ 

“ 3,7x30  “ 5.00  “ 


J 

Fig.  138. 


Heavy  Oak  Yeast  Tubs 


No.  i ....  15X  x 20. 

“ 2 ....  i6'/2  x 22 

“ 3 x 26 

“ 4 20^  x 26 

11  5 ....  22  x 27 


$2. 25 
2.50 

2- 75 
3.00 

3- 75 


HEAVY  OAK  YEAST  PAILS 


PUMPKIN  PIE 
FILLERS 


Fig.  142. 


2 quarts 


CUSTARD  PIE 
FILLERS 


Fig.  144. 


25c. 

35c. 


Barrel  Covers 

SUNKEN  HANDLE 

19  inch 25c.  each 

21  “ 30c.  “ 


Fig.  145. 


ALL  STEEL  CHOPPING 
KNIVES 


1 blade $1  25 

1 “ 1.50 


JUMBLE  MACHINES 


Fig.  143. 

With  two  stars $1-25 

‘ three  “ 1.50 


Fig.  148. 


KISS  MACHINES 


Fig.  147. 

Each  $1.25 


Fig.  149. 


(64) 


60c. 

80c. 

95C. 


1 quart. 

I'A  " • 


Milk  Measuring  Sticks. 
Milk  Testers 


40c. 

.50c 


Bakers’  Potato  Masher 

FOR  MASHING  POTATOES  IN  BARREL  OR  TUB.  HARD  MAPLE 

POLISHED. 


Fig.  150. 

Diameter,  5 inches.  Length  of  handle,  4 feet. 
Price  75c. 


Fig.  155. 


New  Year 

Cake  Boards 

Large 1 pound  print $1.75 

Small yi  “ “ 1.25 

METAL 

1 pound  print 2.00 


Pie  and  Pastry  Roller 


S|jringerle  Boards 


FOR  BAKERS’,  HOTEL  AND  FAMILY  USE.  HARD  MAPLE  POLISHED. 


Y in. 

1 in. 

1 in. 

l/i  in. 

1 Vz  in 

Rosewood 

40c. 

40c. 

45c. 

50c. 

55c, 

Maple  

15c. 

20c. 

20c. 

26c. 

With  Round  or  Square  Designs. 


New  Year 

Cake  Rollers 


S|>ringerle  Rollers 


With  12  cuts  1125 

With  24  cuts  1-50 


(65) 


5 


Fig.  154. 


Brass  and  Tin  Counter  Pans 


Brass  Candy  Pans 


Molasses  Faucet 


Fig.  158. 

Brass,  T in 

Brass  N.P.  Tin  N.P. 

8x8  in. per  doz.,  $9.00  $11.25  $250  $5.50 

8 x 10  in., “ 9.75  12.00  2.50  5.50 

8x12  in. “ 10.50  12.75  2.50  5.50 

8x16  in......  “ 11.25  1425  3.00  6.50 


Tin  Candy  Pans 


Fig.  159. 

Brass, 

Tin 

Brass 

N.  P. 

Tin 

N.  P. 

8 x 
8 x 

18 

in., 

. . . .per  doz.,  $12.75 

$1575 

$3.00 

$6.50 

20 

in. 

12.75 

1575 

3-50 

7.00 

8 x 

22 

in. 

12.75 

1575 

4.00 

7-50 

8 x 

24 

in. 

“ 12.75 

1575 

4.00 

7-5  0 

1 

See  Pig.  180  tor  Show  Pans. 

Fig.  165. 

Plain,  Best  Quality,  .25,  35,  45  cents. 

With  Bores  Attached,  Best  Quality,  $1.00 

Hotel  Dish  Pans 


Retinned  Extra  Heavy. 


No.  1,... 

. . . .14  quarts,. . , 

16  x 5 

. . .$1.00 

“ 2, . . . 

....17  “ ... 

17  x 6, . . . . 

. . . 1. 10 

“ 3. • • • 

. . . .21  “ 

• • ■ 1-35 

“ 4 

...30  “ ... 

21  x 7,. . . . 

...  1.50 

“ 5 

....40  “ .. 

24x7 

. . . 2.00 

Sugar 

Dredgers 


Polished  Brass,  $1.00 

Nickel  Plated,  1.25 


Fig.  161. 


M,  and  M, 
Sugar  Dredgers 


Brass,  65c. 

Nickel,  5°c. 


Fig.  163. 


Heavy  Planished 
Dredger 


Fig.  164. 


20  and  25  cents. 


Favorite 
Dredge  Boxes 

4 X Tin. 

Price  each 


Nickled,  25  cents  extra. 

(66) 


Fig.  162. 


Improved  Sponge  and 
Egg  Beating 
Machine 

The  machine  is  constructed  of 
the  very  best  material.  It  is 
put  together  in  a thoroughly 
workmanlike  manner  and  is  a 
perfect  machine  in  every  re- 
spect. 

Strong,  durable,  easy  run- 
ning, cannot  get  out  of  order. 
Simple  in  construction  and  will 
do  the  work  better  than  can  be 
done  by  hand.  The  Beater  is 
released  by  reverse  motion  of 
crank.  Made  in  3 sizes. 

No.  60 16  quart. $ 8.00 

No.  80 24  “ 12.50 


Heavy  Pieced  Dippers 


Pie  Racks 


Fig.  169. 

i qt.  25c.  2 qt.  30c.  3 qt.  40c.  4 qt.  50c. 

Stamped  Dippers 

1 pt.  7c.  1 '/z  pt.  8c.  i qt.  9c.  2 qt.  12c. 

Milk  Dippers 


No.  100 32 


Fig.  170. 

Yi  pt.  12c.  1 pt.  15c.  1 qt.  20c.  2qt.  35c. 


Pan  Oiler 

DIRECTIONS 

In  filling,  place  oiler  in  pan, 
which  comes  with  the  oiler;  sat- 
urate the  felt  well  with  the  oil 
before  using.  To  regulate  the 
flow  of  oil  tighten  or  loosen  the 
thumb-screws  as  the  case  may 
require.  Screw  down  cap  on 
top  of  oiler  tight. 

When  oiler  has  to  be  laid 
down  reverse  the  oiler  felt  side 
up. 

To  obtain  best  results  use 
the  oiler  lightly  on  pans. 

Extra  felts  can  be  renewed  at 
any  time  in  a very  simple  man- 
ner. Price,  $1.75  each. 


Fig.  172. 

Rack  for  6 pies,  35c. 
Single  Rack  for  1 
doz  pies. 

Price  each $1.25’  Price  each $1.00 


Fig.  171. 
Double  Rack,  for  2 
dozen  pies. 


Measures 


Tin | 

Ex.  H'vy  Tin 
Heavy  Copper 
Agate  Steel... 


•3° 

35 


4 qt- 

50.25 

.40 

1.50 

1.20 


Fig.  173. 

Graduated  Measures 

Heavy  1 quart,  25c 


Fig.  174. 


Try  one  of  our  Heavy  Graduated 
Measures 


Tiger  Brand  Malt  Extract 


Why  Malt  Extract  Should  be  Used 

It  stimulates  the  action  of  the  yeast. 

It  .imparts  a nutty  sweetness  to  the  bread. 

It  keeps  the  loaf  fresh  and  moist. 

Malt  Extract  contains  a large  amount  of  fermentable  material 
which  helps  the  growth  and  produces  a vigorous  reproduction  of 
the  yeast  cell. 

Directions  for  a Small  Trial  Batch  of  Malt  Bread 

STRAIGHT  DOUGH. 

5 qts.  water  (or  2 qts.  milk  and  3 qts.  water.) 

y/2  oz.  “M-M  Co.’s  Malt  Extract.” 

2l/2  oz.  compressed  yeast. 

$y2  oz.  salt. 

4 oz.  lard. 

Make  a medium  dough  not  too  stiff,  using  nothing  but  strong 
spring  flour,  and  proceed  as  usual. 

It  is  beter  to  omit  sugar  completely  in  bread  making  when 
using  the  “M-M  Co.’s  Malt  Extract.”  Sugar  should  be  used  only 
w hen  using  the  dough  for  sweet  work. 

Notice. — Be  careful  in  weighing  the  “M-M  Co.’s  Malt  Ex- 
tract.” The  quantity  may  seem  small,  but  it  will  do  the  work. 
I f you  use  too  much  Extract,  you  will  pre-digest  the  starch  of 
the  flour  too  far  and  the  bread  will  be  too  soft  on  the  inside. 

If  you  wish  to  see  the  action  of  the  Diastase  on  starch,  boil  a 
little  cornmeal  to  a soft  mush,  and  after  it  has  cooled  add  a little 
“M-M  Co’s  Malt  Extract”  and  see  how  it  will  liquify  the  mush. 
A paste  of  flour  or  starch  is  also  suitable  for  this  test. 


Fig.  175. 

A Practical  Article  for  the  Practical  Baker 

BY  USING  THIS  PASTRY  BOARD  YOU  GET  YOUR 
PASTRY  A UNIFORM  THICKNESS 


Directions  for  Use 

Dust  board  well  with  flour,  insert  any  size  plate  you  desire — 
4 of  each  size  furnished  with  each  board.  No.  1,  % inch  thick; 
No.  2,  y inch  thick;  No.  3,  Y\  inch  thick,  and  screw  down  tightly. 
Use  back  of  board  for  pies. 

PRICE, 

0 


$9.00  NET 


We  claim  that  we  can  offer  ONE- 
PIECE  BREAD  PANS  at  prices  so  low 
that  we  have  yet  to  lose  an  order  where 
price  and  quality  are  considered.  If  you 
doubt  this,  write  for  samples  and  prices. 


Fig.  176. 


RUSSIA  IRON  BREAD  PANS. 

13x18x1^4  Each,  .90 

15  x 20  x 2 : . . . . “ $1.00 

19x23x2  “ 1.25 

20  x 26  x 2 “ 1.50 

AMERICAN  IRON  BREAD  PANS. 

i X 20  X i / Each,  .70 

15  X 20  X 2 “ .85 

19  X 23  X 2 “ .85 

20  X 26  X 2,  “ $1.00 

20  X 30  X 2 “ 1. 10 


Cake  Pans 


Fig.  178. 


AMERICAN  IRON — PLAIN  EDGE. 


171/  x 2754  x j4-inch,  Each,  .40 

20  x 27  x Yi  “ “ -45 

20J/2  x 26 x “ “ -50 

Wired  Three  Sides— 1 inch  deep 

20  x 27-inch,  Each,  .75 

HEAVY  RUSSIA  IRON. 

Plain  Edge,  ...  17^x27 Each,  .65 

Wired,  3 Sides,  19^  x 26^  x 1, “ $1.00 

“ 4 Sides,  19  x 25%  xi “ 100 


Cracker  Pans — Baking  Sheets 


Fig.  177. 

Price, 

Each. 

Heavy  sheet  steel,  }4-inch  wire  edge,  size  17x31,..  60c. 

“ 22x31,..  70c. 

. “ “ 17x35,..  70c. 

“ 22  x 35,. . 85c. 

Prices  for  other  sizes  on  application, 

(69) 


Cooky,  Bun  and  Counter  Pans 


Fig.  180. 

Just  dared  enough  to  nest,  all  heavily  wired. 


made  of 

one  piece,  with  ends  folded. 

not  cut  and  riveted. 

RUSSIA  IRON. 

Price 

W eight. 

Size. 

Per  Dos. 

Regular,  . . 

18  x 26  x 1, 

$6.00 

Heavy,  . . . 

18  x 26  x 1. 

8.00 

Ex.  Heavy, 

18  x 26  x 1, 

10.00 

Special  Ex. 

Heavy,  18  x 26  x 1, 

12.00 

POLISHED  STEEL. 

Regular,  ... 

18  x 26  x 1, 

$4.50 

Heavy,  . . . . 

18  x 26  x 1, 

6.00 

Ex.  Heavy, 

18  x 26  x 1, 

7- 50 

TIN  COUNTKR  PANS. 

Regular,  . . 

18  X 26  X I, 

$4.00 

Heavy,  . . . . 

18  X 26  X I, 

5.00 

Ex.  Heavy, 

6.00 

DOUBLE  QUEEN  BREAD  PAN 

LOAVES.  LENGTH.  WIDTH.  EACH. 

Russia  Iron,  4 24  Inches.  16  Inches.  $2.00 

ANY  SIZE  MADE  TO  ORDER. 


KING  LOAF  PANS  cf*.  is4.) 

Price  (Plolds  2 square  loaves),  12  in.  x 3P2  in.  x 3)4  in., 50c. 


Fg.  184. 


QUEEN  LOAF  PANS  (f*.  i85.) 

Price  (Holds  2 round  loaves),  12  in.  X4  in.  diameter, 50c. 


ORANGE  CAKE  PAN 


each,  $0.40 
0.30 


Fig.  183. 


Fig.  182. 


Fig.  185. 


COVERED  BREAD  PANS  (f«.  . 


We  make  them  with  slide  or  hinge  covers. 

Size  8 x 4)4  x 3^2  inches,  per  doz., 

“ 9/  x 4?4  x 3l/2  “ 

“ 13H  x 414  x 3*4  “ 

ANY  SIZE  MADE  TO  ORDER. 


CRIMP  CRUST  PAN 

Made  in  Three  Sizes. 
Price,  each, 


9 inches  wide, 

10  “ 

11  “ 

14  “ 


(/O) 


* 


NEW  STYLE  MELON  CAKE  PANS 


Four  moulds  to  the  frame. 


Fig.  187. 


PRICE,  PER  FRAME,  $1.00. 

Brightens  U />  the  Counter  or  Shove-Case  with  a Cake  Comparatively 
Nciv  and  Novel. 

May  be  Iced  in  a Variety  of  Ways  to  Make  the  Cake  Attractive ; 
Golden , Chocolate  or  White. 

MELON  CAKE— No.  i. 

Three-quarter  pint  egg  yolks,  2 whole  eggs,  pint  “light”  warm 
water,  15  ozs.  granulated  sugar,  34  lb.  flour,  3 ozs.  corn  starch,  s/ic  oz. 
baking  powder,  2 ozs.  melted  butter.  Method : Whip  eggs,  sugar  and 
water  until  light,  setting  kettle  in  hot  water ; add  lemon  extract  or  mace 
to  flavor ; then  add  flour  well  mixed  with  the  corn  starch ; grease  pans 
cold,  and  bake  in  fairly  warm  oven. 

MELON  CAKE— No.  2. 

Eighteen  ozs.  powdered  sugar,  9 ozs.  butter,  or  5 ozs.  butter  and  4 
ozs.  lard,  l/2  pint  egg  whites  whipped  stiff,  s/i6  oz.,  soda,  34  oz.  pure 


cream  tartar,  rose  or  vanilla  flavor.  Method:  Cream  sugar  and  but- 
ter, add  whipped  egg  whites,  then  milk  and  soda  and  flour  last.  Crease 
pans  and  bake  in  moderate  oven. 

MELON  CAKE— CHEAP. 

Twelve  ozs.  sugar,  6 ozs.  butter  and  lard,  4 eggs.  J4  oz.  soda,  / oz. 
cream  tartar,  20  ozs.  flour,  34  pint  milk,  lemon  or  vanilla  extract. 
Method:  Cream  sugar  and  butter,  add  eggs,  milk  and  soda,  then  flour 
and  cream  tartar. 


THE  MILLER 
ECONOMICAL 
BREAD 
PAN 


Fig.  188. 


SIZES 

No.  i,  9 x 3 L4  x 339  inches,  $1.35  each 
No.  2,  18  x 334  x 339  “ 2.00  “ 


Fruit  Cake  Pans 

EXTRA  heavy. 


Molasses  Cake  Pans 


ft.  M&M 

I—  J?. 


6 

7 

8 

9 

10 

1 1 
12 
'3 
U 

15 

16 


Fig.  189. 

per  doz., 


Fig.  192. 


No. 

1— 5  X314X1J4 

2 —  6*4  x 4%  x 1 

3 —  7?4  x 5x1 

4 —  9%  x 8 x i}4 

5—  II % x 7J4  x 2 


Doz.  j 
n.,  .50 
.60 
•75 
$1.00  1 
2.00 


Fruit  Cake  Rings 


$1.40 

1.50 

1.50 

1.50 

2.00 
2.40 

2.75 

3.00 
3.25 

3-50 

3-75 


Boston  Brown  Bread  Pans 


Loaves,  ....  5c. 

No.,  o 

Top 4 

Bottom,  ....  3*4 

Depth 4 yA 

Per  dozen,.. $1.90 
CORRECT  SIZES. 


8c. 

ioc. 

15c. 

1 

2 

3 

4t/4 

4H 

5 in. 

33/s 

3H 

4 

5 14 

6 

6H 

$2.00 

$2.25 

$2.50 

Fig.  193. 


Dutchess  Cake  Pans 


Fig.  190. 

Any  size  made  to  order.  Prices  according  to  size. 

Sponge  and  Molasses  Cake  Pans 


Fig.  194, 

| 714  x 414  x 2,.  .Doz., $1.00 
8 x 4.34  x 2, . . “ 1. 00 

8/4  x 514  x 2,. . “ 1. 00 


8?4  x 5*4  x 2,  ..Doz.  ,$1.15 
9%  x 554  x 2,  . . “ 1.40 
10 54  x 514  x 2%,. . “ 1.50 


Wine  Cake  Pans 


Fig.  191. 

Per  Dozen  Frames. 

<<n  a frame,. ..  $1.50  5 on  a frame, 


.$1.50 


Fig.  195 


No.  1 — sV&  x Doz., 
“ 2 — 6 x 154 

3 — 6J4  x 2 

“ 4 ~75/s  x 214 

5—97/8  x 2% 

“ 6 — 10  x 2^4 

(72) 


.60 
•75 
.85 
$1.00 
1. 12 

1.25 


Fruit  Cake  Pans 

SIX  CORNERS. 


Cornered  Bread  Pans,  per  doz.,  2.2^ 

ANY  SIZE  MADE  TO  ORDER. 

Boston  Brown  Bread 
Steamers 


Fig.  197. 


ANY  SIZE  MADE  TO  ORDER  ONLY. 


Fig.  198. 


VIENNA  CREAH  PANS 

Made  of  IXXXX  Tin. 

No.  1. 

Containing  5 loaves  12  inches  long. 
$2.25  each. 

No.  2. 

Containing  6 loaves  14  inches  long. 
$2.50  each. 

Any  size  made  to  older. 


French  Bread  Pans 

4 loaves  in  a row. ..each  $1.00 
0 ‘ “ “ ...  " 1.25 

Any  Size  Made  to  Order. 


New  Cream  Loaf  Pan 


Fig.  202. 


These  Pans  are  furnished  either  single  or  strapped  together  in  sets  of  four. 
No  charge  for  the  word  “CREAM”  stamped  in  bottom,  or  your  name,  for  a 
fair-sized  order. 

Single,  per  dozen  Net  ....  $1.50  Sets,  each  Net  70c. 


Vienna  Spout 


Fig.  200. 


Pans — Made 

Small,  four  8 inch 
Medium,  four  10  inch 
Large  four  12  inch 


in  Light  Tin 

loaves 35  cents  each. 

loaves 40  cents  each. 

loave9 45  cents  each. 


Lady  Lock  Moulds 

Fig.  203. 

Dimensions  1 yz  x 6 inches,  75c.  per  doz. 


(73) 


Polka  Roll  Tubes 


Fig.  204. 

Diameters,  1 inch 

Price,  .18  .20  per  dozen. 


Scalloped  Cake  Pans^jTubed 


Nos.,  

PLAIN. 

1 2 

3 

Inches,  . . . 

534 

8 

IO 

Per  dozen, 

40c. 

50c. 

70c. 

Fig.  205. 


Scalloped  Cake  Pans 


PLAIN.  NOT  TUBED. 

Nos.,  i 2 3 

Inches,  . . . 5/4  8 io 

Per  dozen,  35c.  50c.  60c. 


Fig.  206.  

Turk’s  Head  Cake  Moulds 


WITHOUT  TUBES. 

RETINNED. 

Nos.,  I 2 3 

Quarts,  ...  2 4 5 

Inches,  . . -7'A  * 3'A  9*3  A 9/2^4 
Per  dozen,  $1.35  $2.00  $2.50 


Octagon  Cake  Pans 


PLAIN,  NOT  TUBED. 

Nos.,  1 2 3 

Inches,  ...  8 10  12 

Per  dozen,  $1.00  $125  $1.50 


Fig.  208. 


Oval  Pieced  Pans 


Fig.  210. 


Nos.,  1 2 

Inches,  . . . 10  x 7^8  x 2j4  io>4  x 8 x 3 
Per  dozen,  90c.  $1.10 

Nos 3 4 

Inches, ..12  x 9 x 3A  14JAX10HX3'A 
Per  doz.,  $125  $1.50 


Charlotte  Russe  Pans 


Fig.  211. 


Fig.  207. 


Nos.,  1 2 3 

Inches,  ..  •5IAX3HX2  6'/2x 4x2*4  7Ax4lAx3 
Per  dozen,  90c.  $1.00  $1.25 

Nos.,  4 S 

Inches 8j4  x SlA  x 3V2  io^  x 7A  x 37/$ 

Per  dozen,....  $1.50  $I-75 


Turk’s  Head  Cake  Moulds,  Tubed 


Square  Angel  Cake  Pans 


Fig.  212. 


RETIN  NED. 


Nos.,  i 2 3 

Quarts 2 3 4 

Inches,  7zA^3lA  8x3^  9x3 A 

Per  dozen,  ...  $1.50  $2.00  $2.23 

Nos.,  4 s 

Quarts,  5 6 

Inches 9^x4  u,Ax4IA 

Per  dozen,  $2.50  $3.00 


Fig.  214. 


per  dozen,  $1.80 
2.25 
2-75 


Shallow  Angel  Cake  Pans,  Tubed 


Dodecahedral  Cake  Moulds,  Tubed 


Fig.  213. 


Fig.  215. 


RETINNED. 


Nos.,...  123  4 

Inches,.  6-)4-xi-}4  7^X2  8}4x2j4  9'AX2H 
Per  doz.,  $0.75  $0.90  $1.15  $1.25 

Nos 5 6 7 

Inches,..  ioJ4x2->4  iiHx2H  I2H*2M 
Per  doz.,.  $1.40  $1.50  $1.75 


Deep  Cake  Pans,  Tubed 


W/H?  f A I A/l  tKat  we  carw  offer 
yy  £Z}  L^/\  l /VI  "PIECE  'B'REA'D  PAJSS 

■-  1 — — — at  prices  so  low  that  we 

have  yet  to  lose  an  order  where  Price  and  Quality  are  con- 
sidered. If  you  doubt  this,  write  for  samples  and  prices. 
We  can  furnish  anything  in  the  PAN  line 


RETINNED. 


Nos 1 2 3 

Inches 7 x 2^4  814x3  9%  x 3 

Per  dozen,  ...  $1.15  $1.25  $1.50 

t 

Nos.,. ...  4 5 6 


; Inches,.  10x314  io-Ax3jA  n A * 3H 
Per  doz.,  $1.65  $1 .75  $1.85 

(75) 


Fig.  216. 


Tin  Pic  Plates 


Diam.,  . . . 

. 6 

SHALLOW 

6K2 

7 

7V2 

8 

No 

Per  doz.,. 

. 1 8c. 

25C. 

25c. 

30c. 

30c. 

ii 

Diam.,  . . . 

. 8'/2 

9 

IO 

II  in. 

111  *' 

a 

Per  doz.,.. 

• 35c. 

35c. 

55c- 

55c. 

60c. 

Fig.  221. 

a 

Fig.  217. 

Medium  Dee|)  Pie  Plates,  7 8 inch 


Shallow  Jelly  Cake  Pans 

•)4  INCH  DEEP. 


2.  8 
3-  9 
4.  io 
5-  ii 


25c. 

30c. 

40c. 

50c. 


Diam 

. 6 

6/2 

7 

7V2 

8 

Per  doz.,.. 

. 1 8c. 

25c. 

25c. 

30c. 

30c. 

Diam 

..  8'A 

9 

10 

ii  in. 

Per  doz.,  . 

■ ■ 35c. 

35c. 

55c. 

60c. 

EXTRA 

DEEP 

PIE  PLATES,  1% 

-INCH 

Diam.,  ...  . 

. 6 

6y2 

7 

7V2 

8 

Per  doz.,.. 

. 1 8c. 

25c. 

25c. 

30C. 

30c. 

Diam 

..  8(4 

9 

IO 

II 

Per  doz.,  , 

• • 35c. 

35c. 

35C. 

60c. 

Pie  Plates,  Round  Bottom 

(with  wired  edge.) 


Fig.  219. 


Diam.,  . . 

7V2 

9 9lA 

I I 

12 

13  in- 

Per  doz.,. 

50c. 

$1.00  $1.25 

$1-25 

$1.50  $1.75 

WITHOUT  WIRE. 

Diam..  . . 

. . 6 

7V2 

9 

9'/ 

10  in. 

Per  doz.,. 

. . 30C.  4OC. 

55c. 

60c. 

60c. 

Perforated  Pie  Plates 


Our  Perforated  Pie  Plates  are  the 
smoothest  and  hondsomest  made.  The 
holes  are  cut  out,  not  simply  punched 
through,  and  are  arranged  in  an  attractive 
design. 


Fig.  220. 


(76) 


Dee|>  Jelly  Cake  Pans 


Fig.  222. 


I INCH  DEEP. 

No.  I.  8 inches,  per  doz.,  35c. 

“ 2.  9 “ “ 40c. 

“ 3-  10  “ “ 50c. 


Mountain  Cake  Pans 


I INCHES  DEEP. 

No.  i.  8 inches,  per  doz.,  40c. 

“ 2.  9 “ “ 45c. 

“ 3-  10  “ “ 55c. 


Fig.  223. 


Cheese  Cake  Pans 


Inches, 8 


Dozen, 


70c.  75c.  $1.00  $1.25 


Inches 12 


13 


14 


Dozen,  $1.40  $1.75  $2.00  $2.50 


Scalloped  Pie  Plates 

Inches,  6 7 8 9 10 

Dozen,  25c.  30c.  35c.  45c.  55c. 


Fig.  225. 


“PIECED”  SQUARE  BREAD  PANS 

No.  3 and  No.  4 are  used  by  many  bakers  for  5c.  New  England  or  Brick  I.oaves. 

No.  1.  8 X4l4x2}4  inches, per  doz.,  $0.90 

1. 00 
1. 10 
1. 10 
1. 10 


We  can  furnish  Square  Bread  Pans  made  of  lighter  tin  than  the  above  for 
less  money,  but  they  cannot  be  compared  with  our  regular  stock,  as  they  will 
not  give  as  good  satisfaction. 


2.  8*4  X 5 X 2^4 

3.  814  X 4*4  X 234 

4.  8%x4J4x2J4 
5-9  x 5 x 3 

Fig.  226.  6.  9%  x 514  x 214 

ANY  SIZE  MADE 


OVAL  PANS 


No.  o.  14  pint,  4 x 214  x 2 inches, 

1.  Vi  “ 4L2  x 3 x 2 

2.  1 “ 6 x 3*4x214  “ 

3.  1 quart,  7 X4  X3 

4.  3 pints,  8 x 4^2  x 3% 

5.  2 q’rts,  9 14  x 5/4  x 3J4  “ 

6.  3 “ ii*4  x 6 x 4 

7.  7 p'ts,  12  x 6*4  x 4 


2.25  Fig.  227. 


ANY  SIZE  MADE  TO  ORDER. 


Fig.  228. 


STAMPED  COTTAGE  PANS 


No.  1.  714  x 6 x 2/4  inches,  $0.80 

2.  8 x 6%  x 2^4  “ 90 

3.  8H  x 7/4  x 2%  “ 1 .00 


LONG  BREAD  PANS 


No.  1.  9J4  x 5 x 2^2  in.,  per  doz.,  $1.25 

2.  10  x 5 x 3 “ “ 1.40 

3.  11  x 4 x 3 “ “ 1.40 

4.13  x 4*4x2 94“  “ 1.60 

5.  13  x 5 x 3 “ “ 1.60 


ANY  SIZE  MADE  TO  ORDER. 


Fig.  229. 


MILK  BREAD  PANS 

No. 

1.  7^4  x 4 x 3^4  inches, ...per  doz.,  $1.00 


1 Vi.  814  x 454  x 3.34  “ . . “ 1. 10 

2.  8-54  X 4%  X 4 “ ..  “ I.IC 

3-  914  x 5-14  x 4 “ ..  “ 1.25 

4.  10 14  x 5/4  x 4/4  “ • • “ 1.50 

5-  1 1/4  x 5J4  x 4*4  “ ..  “ 1.75 

6.  14  x 6J4  x 4*4  “ “ 2.00 

ANY  SIZE  MADE  TO  ORDER. 


PULLHAN  LOAF  PANS 

WITH  SLIDING  COVER. 

Stock  dimensions,  314  x 3^4  x 19 

inches;  price  per  dozen $5-75 

ANY  SIZE  MADE  TO  ORDER.  Fig.  231. 

NEW  ENGLAND  BREAD  PANS— 
STAHPED 

Diameter,  7 inches,  Depth,  2J4  inches, $0.50 

“ 7z/\  “ “ 2 s/&  “ 60 

814  “ “ 3 “ 75 

914  “ “ 3 “ 1 .00 

10  “ “ 314  “ 1.25 


Fig.  232. 


COTTAGE  OR  ROUND  BREAD  PANS-Extra  Heavy 


No.  1.  7J4  x 6 x 2j4, per  doz.,  $1.00 

2.9  x 614x3 “ 1.25 

3.9  x 714x3*4, “ 1.25 

4-io14x8  x 3 J4 “ 1.35 

ANY  SIZE  MADE  TO  ORDER. 


Fig.  233. 


QUAKER  BREAD  PANS 

Size  8J4  x 854  x 2% per  doz.,  $1.75 

“ 814x814x214 “ 1.75 

“ 814x814x3,  “ 1.75 

Strapping  Extra.  Price  on  Application. 

Fig.  234.  We  can  make  any  size  to  order. 


(77) 


STAHPED  POUND  CAKE  PANS 


LUNCH  CAKE  flOULDS 


Fig.  235. 


Per. 

Per 

No 

Doz. 

No. 

Doc. 

I. 

534  -n  1J4,. 

. . $0.25 

8.  11 

x 2-34,  • • 

.$0.85 

2. 

6 xij4,. 

■ ■ -30 

9.  11-34 

x 234,  • • 

• -95 

3- 

6^4  x 2, 

•35 

10.  1234 

X234,. . 

. 1. 10 

4- 

7Vs  x 234.- 

••  -45 

n-  1334 

X2?4,.  . 

• i-45 

5- 

834  X234.. 

. . .50 

12.  1434 

X 234,.  . 

- 1.65 

6. 

924  * 234,. 

. . .70 

13-  1534 

x 334,-  ■ 

• 1 *75 

7- 

10  x-234.. 

•75 

BEAN 

PANS 

34  quart 

$3-00  per 

gross 

3-50 

4.00 

4-50 

price  by  the  gross  is  not  much  higher 
than  others  charge  for  a hundred. 


HEART  PANS 

SMALL  PANS. 

Size  6x6  inches per  doz.,  $300 

•Large  Pound  Cake  Heart  Pans, 

11/  X ion,  each  $1.00  Fig.  237. 

DIAMOND  CAKE  PANS 

Size,  10x6 per  doz.,  $1.75 

STAR  SHAPED  PANS 

834  inches  in  diameter.  234  inches  deep. 

Price per  doz.,  $2.50 

834  inches  in  diameter.  34  inch  deep. 
Price per  doz.,  $2.00 


240 


Size  6J4  incites  diameter,  2J4  inches  deep. 
Per  dozen,  with  tube,  75c.  Without  tube,  65c. 
dozen. 


PATENT  STAR  PANS 


Penuy  size,  20  cents  doz. 

5c.  “ 85  “ 

10c.  “ 1.50  “ 

We  furnish  these  with  or  without  tube. 


Fig.  241. 

PATENT  STAR  PANS 

Penny  size,  no  tube, 

12  on  frame 40  cents  frame. 

Fig.  242. 

SQUARE  HOULDS  FOR  INDIVIDUAL  WEDDING 

CAKE 


Fig.  238. 

CRESCENT  PANS 

934  x 3:34  x 2,  per  doz.,  $2.00 


8'/  X2HX2,  “ 2.00 

7 x 2^4  x 2 “ 2.00 


Fig.  243. 


Price  per  nest  of  pans, 


$0.40 


(78) 


THE  NEW  ‘’GOLDEN  ROD-’  CAKE  PAN. 


SPICE  CAKE  PAN  WITH  RIM. 


Fig.  244. 

I inch  deep,  3-inch  top,  2-inch  bottom. 

Per  dozen,  20c. 

CAKE  PAN 


Fig.  245. 

i$4  inches  deep,  3 inches  top,  inches  bottom. 
Per  dozen 25c. 

CAKE  PAN.  ' 


Fig.  246. 

iM>  inches  deep,  3 inches  top,  \~/%  inches  bottom. 
Per  dozen 25c. 

LEAMINGTON  CAKE  PAN. 


Fig.  249. 

3H  x x 1 inch. 

Per  dozen,  85c. 


SPICE  CAKE  PAN— REGULAR  SHAPE. 


Fig.  247. 

No.  1.  il/s  inches  deep,  3 inches  top,  2 J4  inches 
bottom. 

Per  dozen 20c. 

No.  2.  inches  deep,  3*4  inches  top,  2 J4  inches 
bottom. 

Per  dozen 20c. 

SPICE  CAKE  PAN— RAW  EDGE. 


Fig.  248. 

No.  1.  iJ4  inches  deep,  2/  inches  top,  1%  inches 
bottom. 

Per  dozen 20c. 

No.  2.  1554  inches  deep.  2^4  inches  top,  ij4  inches 

bottom. 

Per  dozen,  25c. 

SUNSHINE  CAKE  PAN. 


Fig.  250. 

1/  inches  deep,  3 inches  top,  3 inches  bottom. 
Per  dozen,  75c. 


Fig.  251. 

ioc.  size,  bakes  3 cakes  8 in.  long,,  .perdoz.,  $2.75 
5c.  “ “ 3 “ 6 “ “ . . “ 2.25 


PENNY  GOLDEN  ROD  PANS. 


Fig.  252. 


6 on  frame,  per  dozen  frames $3.00 


PENNY  POUND  CAKE  PAN. 


Fig.  252'/z- 

i/4  inches  deep,  i-)4  inches  lop,  i-)4  inches  bottom. 
Per  dozen,  30c. 

SQUARE  PENNY  POUND. 


Fig.  253. 

ij4  inches  square,  iJ/$  inches  deep. 

Per  dozen,  35c. 


(79) 


TIGER  BRAND 


' S EXTRACTS 


WE  would  be  pleased  to 
submit  quotations 
and  samples  of 

Vanilla  Extracts 

for  your  season’s 
supply 


(80) 


PA  TTY  PANS 


Fig.  255. 


PLAIN,  ROUND. 

Diameter,  inches,  2V2  3 3'/i  4 

Per  dozen 8c.  10c.  12c.  15c. 


TART  PANS.  CRINKLED,  ROUND. 

Diameter,  inches 3 3'/ 2 

Per  dozen,  10c.  12c. 


4^ 

ISC'- 


4 

1 Sc. 


Fig.  256. 


SCALLOPED.  ROUND.  DEEP. 


Diameter,  inches 2p>  3 3/  4 

Per  dozen 10c.  12c.  12c.  15c. 


Fig.  262. 


TRIANGULAR. 


Inches, 3^ 

Per  dozen, 15c. 


LEAF. 


Inches 2j4  x 4 

Per  dozen, 15c. 


SHELL. 


Inches, 2-)4 

Per  dozen 15c. 


Fig.  257. 


SCALLOPED,  OVAL. 

Diameter,  inches,...  3x1^  3!4  x ij/s  3/,  x 2 3^  x 2%,  4^x3  4l/S  x 3% 

Per  dozen 8c.  10c.  12c.  15c.  18c.  20c. 


HEART. 


Indies, 

Per  dozen. 


3x3 

15c. 


Inches,  . . 
Per  dozen, 


STAR. 


■ • 3 
15c. 


Fig.  265. 


Fig.  263. 


Fig.  264. 


OYSTER  SCALLOP. 

Inches, 5^  x 4^ 

Per  dozen, 35c. 


OBLONG. 

Inches, 3^5  x 2->s 

Per  dozen, 15c. 


SHEAF. 

Inches, 4 '/2  x 2% 

Per  dozen, 15c. 


(8l) 


A PAN 

With  Rounded  Corners  and  Edges  made  of 
One  Piece  of  Metal  with  Ends  Folded  not 
Cut  and  Riveted.  Your  name  embossed  in 
Smooth  Clear  Cut  Letters,  if  you  want  it. 


Our  Sanitary  Pans 

WILL  BAKE 

A Loaf  of  Bread 

With  nicely  rounded  corners  and  edges.  No 
sharp  corners,  overbaked,  to  crack  off,  giv- 
ing the  loaf  a symmetrical  appearance. 


THIS  ONE  FEATURE  ALONE  IS  WORTH  YOUR  AT- 
TENTION AND  AT  LEAST  A TRIAL  ORDER. 


SANITARY  PAN  TALK 


AN  OBJECT  LESSON 
FOR  THE  BAKER 


We  emboss  your  name  and  strap  pans  free 
of  charge,  providing  you  order  ONE  gross  or 
more. 


By  our  process  the  name  will  stand  out  as 
clear  and  smooth  as  on  any  printed  sheet  of 
paper.  Not  a wrinkle  or  crack  in  the  pan.  We 
are  proud  of  our  success  in  this  particular  ac- 
complishment, as  it  has  been  one  part  of  the 
business  that  sorely  needed  correction. 

The  wrinkle  and  buckle  as  of  old  is  now  done 
away  with  and  we  can  furnish  you  an  embossed 
pan  as  smooth  and  free  from  imperfections  as  a 
plain  one. 

We  have  spent  considerable  money  to  perfect 
our  machinery  to  emboss  these  names  properly, 
and  have  succeeded  in  accomplishing  the  de- 
sired result. 


A Few  Reasons  Why 

The  Sanitary  Pans 

Are  Superior  to  All  Others 

SANITARY — Because  of  their  rounded  cor- 
ners and  edges  the  pans  can  he  PEREKCTLY 
cleaned  and  no  grease,  dough  or  dirt  can  imbed 
itself  in  the  corners  as  in  the  old  style  pans,  defy- 
ing the  efforts  of  the  most  cleanly  to  remove  it. 

PRACTICAL — Because  of  the  construction  of 
the  pan,  the  PEEL  slides  smoothly  under  the 
bottom  without  jamming  or  denting  its  sides, 
giving  a perfectly  formed  loaf,  which  falls  easily 
from  the  pan  when  baked. 

DURABLE — Because  the  pan  is  made  of  one 
piece  OF  metal,  has  no  end  pieces  inserted  to  be 
knocked  loose  in  a short  time  as  in  the  old  style 
pan,  and  is  impervious  to  peel  dents,  thus  insur- 
ing long  life  to  the  pan. 

ECONOMICAL — Because  the  Sanitary  Pans 
cost  no  more  than  the  old  style  sharp  angle,  dirt- 
catching  pans.  Will  last  five  times  as  long  and 
give  you  infinitely  more  satisfaction. 

Enough  good  qualities  here  to  make  every 
baker  a user  of  our  Pans. 


(82) 


SANITARY  PANS  SANITARY  PANS 

MADE  OF  EXTRA  HEAVY  TIN. 


MADE  OF  POLISHED  STEEL. 


Fig.  267. 


SANITARY  PANS 


MADE  OF  REGULAR  TIN. 


Fig.  266. 


Our  regular  tin  is  heavier  than  the  ordinary 
Baker’s  Tin  Pans,  and  will  give  satisfaction. 


MEASUREMENTS  GIVEN  IN  INCHES. 


umber. 

Top  Inside. 

Bottom. 

Depth. 

Price 
Per  Doz. 

6 

8 x 4 

714  x 3/4 

2 14 

$1.00 

7 

8l4  x 4'/2 

754  x 354 

254 

1. 00 

17 

9lA  x 4P2 

814  x 314 

2-)4 

1. 10 

27 

9V2  x 414 

814x314 

3T/4 

i-35 

37 

9/4  x 4 

814  x 314 

33/4 

1.35 

47 

914  xsK 

814x414 

2-)4 

1.20 

37 

ioJ4  x 614 

914  x 514 

23/4 

1-50 

67 

ii14  x 714 

iol4  x 614 

254 

1.70 

77 

17/4  x 4/4 

i6l4  x 3 54 

314 

2.00 

85 

8 x 8 

7Va  x 714 

214 

1 30 

86 

814x814 

7Ya  x 754 

214 

1.35 

87 

8^  x 8^4 

8 x 8 

2J4 

1.40 

97 

13/4  X 7^4 

12V2  x 6-)4 

3 

2.00 

107 

15  x 9 

13H  x7l4 

2/2 

2.20 

Our  extra  heavy  tin  is  very  strong  and  durable, 
and  will  withstand  the  roughest  kind  of  usage. 
We  highly  recommend  it. 

MEASUREMENTS  GIVEN  IN  INCHES. 

Price 


Inches. 

Top  Inside. 

Bottom. 

Depth. 

Per  Do. 

06 

8 

x 4 

714  x 3l4 

214 

$i-35 

07 

814 

x 4/4 

754  x 354 

2^4 

i-35 

017 

914 

x 414 

00 

X 

Cs> 

2->4 

1.50 

027 

914 

x 414 

CO 

314 

1.80 

037 

914 

x 4 

814x314 

354 

1.80 

047  ' 

914 

x 514 

814  x 414 

254 

1.60 

057 

ioJ4 

x 6}4 

914  x 514 

23/4 

2.00 

0)7 

nl4 

x 714 

iol4  x 614 

254 

2.30 

0 77 

1714 

X4l4 

i6l4  x 314 

314 

2.70 

0 
00 

01 

8 

x 8 

714  x 714 

2J4 

1.70 

086 

8 14 

x 8J4 

754  x 754 

214 

1.80 

00 

0 

8J4 

x m 

8 x 8 

254 

1.90 

097 

1314 

X 754 

1214  x 6J4 

3 

2.70 

0107 

15 

x 9 

1314  x 714 

214 

3.00 

(83) 


Polished  Steel  is  a metal  as  smooth  as  Russia 
Iron,  and  will  bake  as  well,  giving  the  bread  a fine 
dark  brown  crust.  Try  it. 

MEASUREMENTS  GIVEN  IN  INCHES. 

Price 


Number. 

Top  Inside. 

Bottom. 

Depth. 

Per  Doz. 

106 

8 

x 4 

714  x 

314 

214 

$1.40 

107 

814 

x 414 

754  x 

354 

254 

1 -50 

1 17 

914 

X4/2 

814  x 

314 

254 

1.60 

127 

914 

x 4l4 

814  x 

314 

314 

1.80 

137 

914 

x 4 

814  x 

314 

354 

1.85 

147 

914 

x 514 

814  x 

414 

254 

1 75 

157 

10K 

x 6J4 

914  X 

514 

254 

2.10 

167 

1 1 14 

x 714 

ioj4  x 

614 

254 

2.40 

1 77 

17/2 

x 414 

i6J4  x 

3H 

314 

300 

185 

8 

x 8 

714  x 

714 

214 

1.90 

186 

814 

x8l4 

724  x 

754 

214 

2.00 

187 

8 y& 

x8J4 

8 x 

.8 

254 

2.20 

197 

1354 

x 734 

12H  X 

■6H 

3 

3.00 

The  '98  Turn-Table 


APPLE  PARER 


Fig.  269. 


A strong,  rapid,  durable  machine,  built 
upon  principles  which  have  stood  the 
test  of  nearly  half  a century  and  war- 
i anting  the  assertion  that  it  is  superior 
to  all  others  for  household  use  where 
paring  only  is  desired.  Pares  very  close 
at  both  ends  of  the  apple.  When  pass- 
ing the  end  of  the  fork  the  knife  re- 
cedes, leaving  ample  room  for  placing 
the  apple  on  the  fork.  Does  not  core 
nor  slice.  Push-off  is  automatic. 

PRICE,  75c.  EACH. 


ROCKING  TABLE  APPLE  PARER 


Rightly  named,  for  it 
is  the  most  rapid  hand- 
paring machine  in  the 
world.  One  forward 
movement  of  the  handle 
pares  an  apple  from 
stem  to  blossom ; a re- 
turn of  the  handle 
pushes  the  apple  off  the 
fork.  Mechanical  mo- 
tions are  simple,  and 
machine  is  strongly 
built,  with  ample  provi- 
sions against  excessive 
wear  of  parts.  Does  not 
core  nor  slice. 

PRICE,  90c.  EACH. 


Fig.  272. 


Fig.  270. 


THE  WHITE  MOUNTAIN 

APPLE  PARER,  CORER  AND  SLICER 

Pares,  cores  and  slices  the  fruit,  and  then,  pushing 
off  the  apple,  is  ready  to  repeat.  Can  be  used  to  pare 
without  coring  and  slicing.  Many  thousand  dozens 
in  use  in  all  parts  of  the  world.  PRICE,  75c.  EACH. 

The  New 


Fig.  271. 


Lightning 
Apple  Parer 


WILL  PUSH 
OFF. 

This  machine  is 
so  arranged  that 
the  parings  and 
juice  cannot  fall 
upon  it.  It  is  pro- 
vided w'ith  im- 
proved clamping 
device,  so  that  the 
table  will  not  be 
jammed. 


It  is  stronger, 
more  durable,  has 
less  gears  and 
w’orking  parts,  will 
pare  closer  to  the 
fork,  keep  cleaner, 
do  better  work 
and  more  of  it 
than  any  machine 
in  the  market. 
PRICE.  75c. 
EACH. 


The  Improved  Bay  State  Apple  Parer 


Fig.  273. 


Somewhat  similar  in  design  to  the  Family  Bay  State, 
but  larger  and  stronger  in  every  way.  It  has  a steel 
feed  screw,  and  fastens  to  the  table  at  both  ends. 
Parings  fall  clear  of  the  working  parts.  Has  au- 
tomatic push-off  for  removing  the  cores.  Pares,  cores 
and  slices,  and  may  be  used  to  pare  only.  When  de- 
sired, furnished  with  special  4-tined  fork  for  pears. 
PRICE,  $3.60  EACH. 


(84) 


Fig.  274. 


The  Improved  *9tt 

Bonanza  Apple  Parer 


The  Eureka 

Power  Parer,  Corer  and  Slicer 


Designed  especially  for  evapora- 
tors, canners,  bakers,  hotels  and 
restaurants.  This  machine  does  not 
slice.  Three  turns  of  the  crank  pares 
and  cores  an  apple.  The  apple  and 
core  are  removed  automatically  and 
separately.  Parings  are  thrown  back 
of  and  away  from  the  machine.  Fork 
is  made  of  sheet  steel,  tempered; 
gears  have  wide  faces  and  deep  mesh. 
All  important  hearings  have  brass 
bushings,  and  every  part  is  made  in 
the  most  thorough  manner.  Capacitv 
of  machine  is  limited  only  to  ability 
of  operator. 

PRICE,  $6.50  EACH. 


Fig.  275. 


This  is  the  only  successful  power  apple 
parer.  It  can  be  used  by  hand,  if  desired.  All 
parts  are  adjustable  and  easily  duplicated.  The 
workmanship  is  the  best  that  modern  machin- 
ery and  up-to-date  mechanics  can  produce. 
The  three  forks  pass  successively  to  the  knives 
where  the  apple  is  pared,  pared  and  cored,  or 
pared,  cored  and  sliced,  as  the  case  may  be. 
then,  passing  from  the  knives,  the  apple  and 
core  are  removed  automatically.  The  operator 
has  nothing  to  do  but  place  the  apple  on  the 
fork  as  it  comes  into  position.  Apples,  cores 
and  parings  can  be  separated  as  they  come 
from  the  parers.  100  bushels  of  apples  have 
been  pared  on  this  machine  in  10  hours,  and  on 
ordinary  apples,  with  ordinary  help,  an  aver- 
age of  60  to  75  bushels  a day  can  be  depended 
upon. 

PRICE,  $20.00. 

Packed  one  in  a box.  Weight,  62  lbs. 

(85) 


Wcstcrman’s 

X [j  b I e Slicer 

Fig.  275/. 
Improved. 

Now  has  alttachmenlt 
for  coring  as  well  as 
slicing. 

Price,  $4.50. 


The  way  to  use  it. 


Fig.  276. 


M-M.  Co.  A|)[)le  Cutter 

TINNED. 

Fig.  276. 

The  only  tool  which  will  gracefully  slice  the 
apple  and  dig  out  the  core  at  the  same  time. 

Apple  Cutter  (as  illustrated)  cuts  the  apple 
into  eighths. 

Apple  Cutter  (not  illustrated)  cuts  the  apple 
into  twelfths. 

A simple,  durable,  useful  tool  for  general  house- 
hold use.  Especially  adapted  to  preparing  apples 
for  baking.  Will  cut  potatoes  for  French  fries. 

PRICE,  25c.  EACH.  BY  MAIL,  35C. 


MEGSON'S  "LITTLE  WONDER  ” 
DEPOSITING  MACHINE 


NO.  203 

Length,  2^4  to  in. ; two  at  a time. 


NO.  202 

Diameter,  3 to  3L2  inches;  one  at  a time. 


NO.  205 

Diameter,  3 to  3L2  inches ; one  at  a time. 


Mg 


NO.  210 

Diameter,  3 to  3>4  in. ; one  at  a time. 


NO.  208 

Diameter,  3 to  z'/  inches ; one  at  a time. 


NO.  204 

Length,  5 to  6 inches ; two  at  a time. 


NO.  201 

Diameter,  1 '/>  to  2 inches;  two  at  a time. 


NO  200 

Diameter,  3 to  3*4  in. ; one  at  a time. 


© 

NO. 

Diameter,  54  to 

(86) 


206 

1 inch ; 


four  at  a time. 


MEGSON’S  “ 


INO  207 

Diameter,  3 to  3Y2  inches;  one  at  a time. 


NO.  209 

Length,  3%  to  3^/2  inches; 
two  at  a time. 


CAKES 

The  attractive  cakes  shown  in  this  cat- 
alogue were  all  made  by  one  “LITTLE 
WONDER”  MACHINE,  or  depositor, 
with  an  interchangeable  cutter,  which 
can  be  attached  to  or  detached  from  the 
depositor  in  a half-minute,  for  each  de- 
sign. 


LITTLE  WONDER”  DEPOSITING  MACHINE 


SIZE  OF  CAKES 

Both  the  largest  and  smallest  size  of  each 
cake  which  these  “LITTLE  WONDER” 
MACHINES  will  make,  is  mentioned  in 
this  catalogue.  The  variation  is  produced 
by  merely  altering  the  pressure  of  the  hand 
on  the  mix-bag. 


PRICE 

The  price  of  one  complete  depositor, 
which  includes  your  choice  of  two  cutters, 
is  $5.00.  The  price  of  each  extra  cutter, 
or  design,  is  $1.00;  or  5 may  be  had  for 
$4.00,  6 for  $5.00,  7 for  $6.00,  8 for  $7.00, 
or  the  full  set  of  9 for  $7.50. 


CUTTERS 

These  various  cutters,  or  designs,  which 
are  a necessary  part  of  each  up-to-date 
baker’s  equipment,  afford  the  user  a large 
assortment  of  cakes  at  a very  low  first 
cost. 


No.  400 — The  Bag,  No.  4C3 — Tube.  No.  407 — Baghooks. 

No.  404— The  Pin.  No.  408— Disc.  No.  402— Brush. 

No.  405— The  Spring.  No.  0— Cutter.  No.  400— Dough  Slice. 

An  extra  bag-  and  cutter  accompany  eacli  depositor. 

TWO-COLOR  CAKES 

If  you  are  interested  in  a “LITTLE  WONDER”  HAND- 
WORK MACHINE  that  will  make  the  one-color  cakes 
shown  in  this  catalogue,  and  also  the  same  cakes  in  TWO 
colors,  will  you  favor  us  by  asking  for  our  Catalogue  B? 

Directions  for  Use — We  furnish  directions  for  the  sim- 
ple operation  of  each  “LITTLE  WONDER”  MACHINE. 

Recipes — We  supply  suitable  recipes  without  cost  to  our 
patrons. 


DP  CT  NOT  A 

Juv  ^ J v vjr  vjr  substitute 


Simply  fresh  eggs  with  the  moisture  expelled,  one  pound  of  which  will  do 
the  work  of  four  dozen  eggs.  Is  absolutely  pure,  containing  no  adulterations 
of  any  description. 

Perfectly  soluble  in  cold  water,  and  has  the  full  strength  of  the  albumen, 
and  the  body  contained  in  the  shell  egg. 

DES-EGG  is  always  ready,  fresh  and  of  uniform  quality.  It  will  keep  for 
any  length  of  time  in  any  climate. 


DIRECTIONS  FOR  USING 

When  mixing  by  zveight,  take  I lb.  of  Perfection  Evaporated  Egg  and  3 lbs. 
of  water  or  milk  (cold  or  lukewarm,  not  hot),  let  stand  two  or  three  hours, 
or  over  night  when  convenient,  and  when  thoroughly  dissolved,  beat  briskly 
and  use  the  same  as  fresh  shell  eggs. 


WE  sell  the  ONLY  and  Original 
Crystallized  Egg.  Unadulter= 
ated  and  soluble  product  made  from 
Eggs  and  nothing  else.  Ready  to 
Use  and  will  keep  in  any  climate. 


THE  WONDERFUL 

Universal  Grating  Machine 


Fig.  277. 


No  baker  or  confectioner  should  be  without  one.  Will  grate,  grind  or  slice 
almonds,  peanuts,  cocoanuts,  vanilla  beans,  figs,  potatoes,  beans,  or  any  other 
article  that  any  machine  ever  invented  will  grate,  grind  or  slice.  Simple  in 
construction.  Easy  to  operate.  Six  circular  steel  discs  (four  of  which  are 
shown  in  cut)  go  with  each  machine,  and  are  for  grating  and  slicing  coarse 
or  fine,  as  the  operator  may  desire.  The  machine  is  very  complete,  substan- 
tial and  well-made. 

PRICE,  $1500 


(88) 


APPARATUS  No.  4 
Equipment  lor  Producing  Ring  Crullers 
Price  $72.50 

1 Square  Gas  (or  Goal ) Furnace  (requiring 
space  2^2x3  feet). 

1 Kettle  to  fit  (with  attachments  of  Sinker, 
Drain  Faucet,  and  Cover). 

1 Drip  Pan  for  Pans. 

1 Drip  Pan  Support. 

i Rack  (on  which  to  place  Depositing  Pan  to 
allow  them  to  drip  and  cool). 

1 Drip  Pan  for  Rack. 

5 4-doz.  Depositing  Pans. 

1 Depositing  Board. 

1 Depositing  Machine  complete  (which  in- 
cludes Dough  Slice,  2 Bagholders,  1 extra 
Bag  and  1 extra  Cutter). 

[ Kettle-Brush. 

1 Leather  Kettle-Scraper. 

1 Lard-Skimmer. 

Hourly  Capacity,  So  dozens  Ring  Crullers. 


Fig.  278. 

APPARATUS  No.  5 

Equipment  for  Producing  Ring  Crullers 
PRICE  $52  50 

i Gas  (or  Coal)  Furnace  (requiring 
space  2)4x3  feet). 

1 Kettle  (with  attachments). 

1 Drip  Pan  for  Pans. 

1 Drip  Pan  Support. 

1 Depositing  Board. 

5 3-doz.  Depositing  Pans. 

1 Depositing  Machine,  complete. 

1 Kettle-Grush. 

I Leather  Kettle-Scraper. 

1 Lard  Skimmer. 

Hourly  Capacity,  70  dozens  Ring 
Crullers. 

APPARATUS  No.  6 

Equipment  for  Producing  Ring  and  Twisted  Crullers 
PRICE  $31.00 

i Kettle  (24x17x6  inches),  with 
Sinker  attached. 

1 Drip  Pan  for  Pans. 


1 Depositing  Machine,  complete. 

4 28-Ring-Cruller  Depositing  Pans, 
j Depositing  Board. 

3 5G-Twisted-Cruller  Pans. 

1 3-Strip  Revolving  Cutter. 

1 i-Length  Cutter. 

Hourly  Capacity,  50  dozens  Ring 
Crullers,  or  'So  dozens  Twisted 
Crullers. 

APPARATUS  No.  7 

Equipment  for  Producing  Ring  Crullers 
PRICE  $19.50 

i Kettle  (24x17x6  inches),  with 
Sinker  attached. 

1 Drip  Pan  for  Pans. 

1 Depositing  Machine,  complete. 

4 28-Ring  Cruller  Depositing  Pans. 

1 Depositing  Board. 

Hourly  Capacity,  50  dozens  Ring 
Crullers. 


APPARATUS  No.  8 

Equipment  for  Producing  Twisted  Crullers 
PRICE  $16.50 

1 Kettle  (24x17x6  inches),  with 
Sinker  attached. 

1 Drip  Pan  for  Pans. 

3 50-Twisted-Cruller  Pans, 
i 3-Strip  Revolving  Cutter. 

1 1 -Length  Cutter. 

Hourly  Capacity,  So  dozens  Twisted 
Crullers. 


Cardboard 
Stencils 
for  fancy 
Wafers 


Directions  for  Preparing 
and  Using  Our  Card- 
board Stencils 


Fig.  279. 


How  to  Cut  Them — When  cutting  out  the  stencils  care  should  be  taken 
that  the  in  as  well  as  the  outside  edges  are  nice  and  smooth  ; a sharp  pointed 
pen-knife  may  be  used  to  cut  out  the  center  piece  while  a pair  of  scissors 
will  answer  for  cutting  the  outer  edge;  the  stencils  are  then  ready  for 
shaping  a variety  of  fancy  wafers. 

How  to  Use  Them— Place  the  stencil  on  a waxed  or  lightly  greased  pan, 
then  take  a little  dough  on  the  point  of  a pallet  knife  and  fill  in  the  inner 
space  one-sixteenth  inch  thick,  repeat  as  often  as  required  and  bake  them  in 
a hot  oven ; as  soon  as  they  leave  the  oven  they  are  cut  loose  and  bent  into 
the  desired  shape. 

How  to  Ror.i,  and  Bicnd  Them— No.  i,  Almond  Wafers,  are  rolled  over 
round  sticks  i in.  thick  and  6 in.  long.  No.  2,  Turkish  Wafers,  are  rolled 
over  round  sticks  -)4  in.  thick  and  6 in.  long.  No.  3,  Cornucopias,  are  rolled 
over  taper  turnings  1 in.  thick  and  4 in.  long.  No.  4,  St.  Germains,  are  bent 
to  a semi  circle  on  a peel  handle  or  rolling-pin.  Nos.  5,  6 and  7 are  for  show 
pieces  and  cake  decorations.  They  can  be  bent  into  almost  any  shape;  an 
ogee  moulding  is  generally  used,  but  they  may  be  bent  into  a convex,  con- 
save,  square,  circle,  oval,  etc.,  to  suit  the  selected  design.  These  wafers  are 
generally  ornamented  and  will  be  found  most  useful  for  elevating  cake 
centers.  The  most  attractive  show  pieces  can  be  made  with  these  wafers  by 
simply  sticking  them  together  with  caramel  or  icing.  Wood  Turnings,  per 
dozen,  50  cents. 


Perfect 

Jumble 

Set 


This  tool  consists  of : 

One  large  Canvas  Jumble  Bag.  Pig-  280. 

One  Bag  Screw  made  of  heavy  brass. 

Six  assorted  and  seamless  Jumble  Tubes  (brass). 

One  Book  of  Designs  and  Recipes. 

All  packed  solid  in  a wooden  box,  $1.00. 


Fig.  281. 


Only  one  Jumble  Bag  required  in 
the  shop,  as  each  tube  will  fit  the  Bag 
Screw  and  can  be  changed  instantly 
without  empting  or  cleaning  the  Bag. 

Patent 

Cottage  Stam|> 

Great  Time  and  Labor  Saver 

PRICE,  $1.50  TWO  SIZES 

DIRECTIONS. 

In  place  of  moulding  the  Cottage 
in  six  pieces,  mould  them  in  one 
piece,  place  same  in  pans,  when  half 
raised  dust  them  lightly  with  Rye 
flour  and  stamp  with  the  above  tool. 


The  Letter  and  Figure  ITould 

This  handy  mould  contains  the  full  alphabet,  punctua- 
tions and  figures,  the  letters  are  three-quarters  of  an 
inch,  and  the  figures  half  inch  high  ; size  of  mould  6 x 
3'A  inches.  The  impressions  are  intended  to  lay  on  top 
of  large  cakes  in  shape  of  thus:  ‘‘Happy  New  Year,” 
“Merry  Christmas,”  etc. 

Directions — Tragant  paste  or  gelatine  paste  is  gen- 
erally pressed  in  and  cut  even  with  the  mould ; by  put- 
ting a little  mucilage  or  molasses  on  the  end  of  your 
forefinger  the  impressions  can  easily  be  removed  from 
the  mould  by  touching  them  at  the  back. 

Price,  $1.00. 


3 4 5 

Fig.  283. 


No.  i — Sprungfeder-Eisen,  $1.50.  No.  2 — Paste 
Knipper,  15  cents.  No.  3 — Wood  Turning  for  Cornu- 
copias, 50  cents  per  dozen.  No.  4 — Wood  Turning  for 
Brandy  Snaps  and  Almond  Wafers,  50  cents  per  dozen. 
Nos.  5 and  6 are  Tin  Tubes  for  Cream  Rolls  and  Schiller 
Locken,  $1.00  per  dozen.  These  are  just  the  kind  of 
cakes  where  the  profit  lies. 


(91) 


Fig.  285. 


Shrewsbury  Mould 
and  Cutter 

This  Patent  tool  will  cut.  crimp  and 
finish  a Shrewsbury  cake  at  one  opera- 
tion, and  as  fast  as  a Sugar  cake  can  be 
cut  out;  have  them  all  perfect  and  uni- 
form, far  superior  to  hand  work ; for 
very  stiff  doughs  this  tool  may  be  used 
as  a mould  by  simply  unscrewing  the 
handle. 

price,  50  cents. 


CARDBOARD  PATTERNS  FOR 
CAKE  DECORATION. 


Fig.  284. 

Set  of  six  Patterns,  price,  50c.  set. 


METAL  STENCILS  FOR  CAKE  DECORATION 


IMPROVED  CAKE  FUNNEL 


•/•v,  ' ''jc  .*  oiy. 


i\ 

•&a4/  T\  \V^v-; 


Fig.  286. 

A boy  can  ornament  six  layer  cakes  in  one  minute. 

Directions — Place  the  Stencil  on  top  of  a layer  cake  iced  with  either  chocolate  or 
water  icing,  then  sift  a little  XXXX  sugar  on  top  of  the  stencil  and  remove  the  stencil 
ccrefully.  Stock  Stencils  arc  8 and  10  inches  in  diameter,  but  we  make  any  size  to 
order.  Price,  50  cents  each.  Twelve  different  designs. 


This  Funnel  has  been  on  the 
market  for  the  past  five  years.  It 
is  made  of  heavy  electroplated  tin, 
and  works  by  a spiral  spring ; 
there  is  no  stick  needed  in  its 
oneration.  Over  10,000  we  have 
sold,  and  not  a single  complaint 
entered  our  office.  This  Funnel 
originally  was  intended  for  con- 
fectioners only,  but  lately  it  found 
Fig.  287.  its  way  into  restaurants  and  hotels 

for  laying  out  griddle,  wheat  and  buckwheat  cakes ; for  hot  plates 
in  show  windows  it  is  invaluable.  Price,  $1.50. 


Fig.  288. 


Price,  $1.50  each. 

COILED  SPRING  CAKES  (SPRUNGFEDERN) 

DIRECTIONS. 

The  above  tool  is  used  in  the  same  manner  as 
the  Case  Fryers.  Heat  the  iron  in  the  boiling 
grease — when  hot,  dip  it  into  the  batter  almost  to 
the  upper  edge  and  back  again  into  the  boiling 
grease;  bake  to  a golden  color;  knock  the  iron  a little  and  a 
perfect  COILED  SPRING  CAKE  will  fall  off;  turn  them  over 
and  dust  them  with  a mixture  of  Sugar  and  Cinnamon. 

These  Cakes  can  be  sold  at  one  cent  each  with  a 90  per  cent, 
profit,  and  customers  will  be  well  pleased  with  the  large  and 
tasty  Cakes  they  are  getting  for  their  money. 

BATTER — Mix  1J/2  pounds  of  flour,  6 ounces  of  sugar  and  1 
pint  of  milk  in  a high,  narrow  basin,  add  10  beaten  eggs,  and  mix 
thoroughly.  This  batter  can  also  be  used  for  Case  Fryers. 


oien^T^iivdiEi^r'x^Tioisr  stamps 


Prints  taken  from  some  of  the  Ornamentation  Stamps. 
Complete  set  of  15  assorted  stamps,  with  book  of  in- 
structions, designs  and  patterns,  all  done  up  in  a wooden 
box,  $2.50. 


Fig.  289. 


These  little  stamps  enables  any  person  to  make  the 
most  difficult  designs  such  as  scrolls,  consoles,  valutes, 
etc.,  which  formerly  required  skilled  workmen  and 
long  months  of  study.  They  are  stamped  direct  on  the 
cake  and  may  be  used  in  the  same  manner  as  a rubber 
stamp.  If  used  on  wet  icing  they  should  be  dipped  the 
least  bit  in  corn  starch  ; on  dry  icing,  a pad  or  pencil 
may  be  used. 

Directions — First  find  the  centre  of  the  cake,  then 
divide  the  outer  edge  in  as  many  equal  distances  to  suit 
the  selected  design.  Now  stamp  the  cake  in  each  space 
on  top  and  sides  and  follow  the  marks  with  the  suit- 
able tubes ; an  ornament  or  a netting  may  be  placed 
in  the  centre  and  a heavy  border  around  the  outer 
edge  of  the  cake.  A number  of  different  designs  can 
be  made  with  one  stamp  by  reversing  and  placing  them 
in  different  positions. 

Set  of  fifteen  stamps,  all  different  shapes,  with  book 
of  designs,  $2.50;  single  stamps,  25c. 

Special  stamps  made  to  order  at  the  same  rates.  Send 
us  ten  cents  and  we  will  mail  you  a book  of  designs, 
simply  to  show  what  beautiful  work  can  be  done  with 
the  above  stamps. 

The  following  designs  explain  how  to  use  the  Orna- 
mentation Stamps.  After  you  have  the  prints  it  is  an 
easy  matter  to  trace  them  with  tube  and  bag,  and 
finish  them  to  perfection. 

Both  designs  are  made  with  two  stamps,  other  de- 
signs can  be  made  bv  reversing  the  stamps. 

Dots  indicate  spaces  for  roses,  leaves,  etc. 

(93) 


MADE  WITH  THE  SCROLL  AND  RING  MOULDS 


The  scrolls  and  rings  may  be  casted  from  plaster  of  paris, 
and  the  cakes  imitated  through  a cheese  box  ; that  is, 
if  made  for  show  only.  Try  it,  it  will  pay. 


It  will  pay  you  to  change  show  pieces  weekly  and  to 
store  the  old  ones  for  future  use. 


(94) 


THE  SCROLL  HOULD 


Is  a new  and  ingenious  invention  by 
the  aid  of  which  any  person  can  make 
a large  variety  of  the  most  beautiful 
show  pieces  or  ornaments  for  show 
windows  which  formerly  required  skilled 
workmen  long  months  of  study  and 
preparations. 

At  the  same  time  its  accuracy,  con- 
venience and  the  very  short  time  in 
which  show  pieces  can  be  made  render 
it  of  practical  benefit  to  the  trade. 

There  is  no  better  advertising  than  a 
handsome  show  piece  in  your  own  win- 
dow. The  size  of  mould  is  io  x 14,  and 
is  made  of  nickel-plated  iron,  therefore 
it  can  be  used  for  casting  and  moulding 
as  well  as  baking. 

The  most  attractive  ornament  can  be 
made  out  of  caramel  of  different  colors, 
also  out  of  nougat,  tragant  paste,  gela- 
tine paste,  macaroon,  sponge  cake,  plaster  paris,  etc. 

Directions — If  this  mould  is  used  for  baking,  it  should  be  greased  with 
lard ; if  used  for  plaster  paris,  it  must  be  greased  with  sweet  oil : for  tragant 
and  gelatine  paste  no  greasing  is  required.  To  color  plaster  paris,  use 
powdered  ochre,  Venetian  red,  nietalis,  etc.  For  mixing,  use  warm  water  and 
remove  the  castings  from  the  mould  as  soon  as  hard  enough  to  handle,  which 
takes  about  half  an  hour.  When  all  the  pieces  are  casted,  moulded  or  baked, 
stick  them  together  with  icing  or  caramel  to  the  desired  shape;  to  give  the 
reader  an  idea  in  which  shapes  the  scrolls  can  be  bought,  we  give  a few 
designs  on  other  pages  of  this  book.  Price,  $2.50. 

PATENT  CHARLOTTE-RUSSE  PANS 

ADVANTAGE  OVER  OLD  STYLE 

No  paper  cups  are  needed,  no  sponge  cake 
sheets  to  be  baked,  no  cutting  nor  trimming,  no 
leakage,  no  waste,  no  lining  of  paper  cups. 

No  laying  out  with  lady  fingers. 

Simply  fill  the  pans  with  sponge  cake  mixture, 
when  baked  remove  them  from  the  pans,  and  fill 
them  with  whipped  cream.  The  cake  itself  forms 
a regular  cup  with  large  hole  in  center  to  receive 
the  cream,  these  pans  will  pay  for  themselves  in 
a very  short  time.  These  pans  are  also  used  for 
making  timbales.  15  cents  each;  $1.50  per  dozen. 


RING  HOULDS 

This  mould  is  used  in  the  same  man- 
ner as  our  scroll  mould ; with  this  mould 
it  is  an  easy  matter  to  make  such  as 
pyramids,  bee-hives,  wells,  fruit  baskets, 
flower  baskets  and  scroll  show  pieces. 
Twelve  moulds  make  a set,  each  one 
being  a trifle  smaller,  this  is  due  to  the 
taper  of  this  kind  of  ornaments.  The 
moulds  are  made  of  nickel-plated  cast- 
iron,  and  can  be  used  for  casting,  mould- 
ing and  baking.  Any  size  ornament  can 
these  moulds  from  4 
high,  the  diameter  also 
from  8 inches  down  to 


lie  made  with 
inches  to  4 feet 
may  be  reduced 
2 inches. 

Directions — One  filling  of  the  moulds 
; 2 fillings,  20  inches  high ; 3 fillings, 


Fig.  292. 

will  make  an  ornament  10  inches  high 
30  inches  high,  and  so  on. 

For  Pyramids — Take  the  largest  ring  and  place  it  on  a lace  paper  covered 
cake  stand,  then  take  the  next  size  ring  and  place  it  on  top  of  the  first  one,  in 
this  way  continue  until  you  get  to  the  top. 

The  rings  can  be  used  either  single  or  doubled,  the  latter  being  stuck 
together  with  a little  icing  in  such  a shape  that  they  are  perfectly  round,  like 
a rolling-pin.  If  transparent  ornaments  are  wanted 
small  macroons  are  placed  between  the  rings. 

For  Beehives — All  one  size  rings  are  used  until  you 
come  to  the  roof,  the  roof  is  then  tapered  off  with 
the  smaller  rings,  all  these  kinds  of  ornaments  arc 
decorated  with  sugar  roses,  flowers,  paper  leaves,  gum 
leaves,  icing,  etc. 

A very  slight  practice  will  enable  anyone  to  improve 
and  invent  similar  designs,  such  as,  flower  baskets,  fruit 
baskets,  well,  etc.,  too  numerous  to  mention.  Complete 
set,  $2.00. 

THE  LITTLE  ORNAMENTOR 

This  tool  is  designed  for  very  fine  work,  such  as 
writing,  making  of  roses  and  flowers,  the  ornamentation 
of  Easter  eggs  and  cards,  etc.  It  consists  of  a small 
rubber  bag  No.  1,  one  bag  screw  and  six  patent  screw 
tubes.  With  this  tool  we  send  our  finest  tubes  suitable 
for  the  above  work ; if  larger  or  different  tubes  are 
wanted,  it  must  be  stated  in  the  order.  They  may  be 
selected  from  our  engravings  and  ordered  by  the  num- 
ber. $1.00.  Single  tubes  or  bag  screws.  10  cents  each, 

95) 


CLOTH  AND  RUBBER  BAGS 


CLOTH 


TUBES 


STAR 

Nos.  I,  2.  3.  5,  6. 

Sizes  correspond  with  Plain  Tubes — 5c.  each. 


Nos., 

Inch. 


Fig.  298. 

PLAIN 

2 3 

Vs  Vi. 

5c.  each. 


4 


6 


7 

3- 


RUBBER 


. 9 inches,. . 

. . 15  cents  I 

No.  1 

• ■ • Wl/> 

x 3 inches, . . . . 

13  cents 

.11 

U 

...IT 

x 6yl  **  .... 

20 

3. 

X 7'A  “ • • • • 

30 

1 3 

..  20 

3^,... 

X9  " .... 

35 

.14  " 

• • 25 

4 

X 10  “ .... 

40 

.20 

. . 

5> 

• • -25 

X 12  “ . . . . 

50 

6 

..  .28 

x 13  “ 

65 

• • 35 

7> 

. . .30 

X 14  “ •••• 

75 

BRASS  ORNAMENTING 
SYRINGE 


Fig.  296. 


With  12  Tubes, 


$3-50 


IRON  REVOLVING 
“ORNAMENTING” 
STAND 


$t-75 


? 

Fig.  299. 


The  M-M  Co.’s 
ORNAMENTOR 

Complete,  with  12 
brass  tubes,  bag  and  de- 
vice to  use  any  brass 
tube  made. 

Price,  $1.50 

This  is  the  best  orna- 
menting set  offered. 


Price. 


Fig.  300. 

BRASS  ORNAMENTING  TUBES 

Nos.  i to  86  inclusive,  .........  ioc.  each 

Nos.  87  to  92  inclusive,  .........  25c.  each 


PRICK  LIST  OF 


FOR  BREAD  AND  CAKE  BAKERS. 


Hueg’s  Ornamental  Confectionery  and  The  Art  of  Baking,  352  pages, 


illustrated,  cloth  bound,  $2.50 

“ The  Art  of  Baking,  200  pages,  illustrated,  paper  cover 1.50 

“ Illustrirtes  Cake  and  Conditor  Buch,  150  pages 1.00 

“ Illustrated  Cake  Baker,  90  pages,  paper  cover, 50 

“ Condensed  Treatise  on  the  Art  of  Baking,  90  pages, 50 

“ Designs  and  Instruction  on  Cake  Decoration,  150  pages,  paper 

cover,  5° 

“ Book  of  Designs,  too  pages,  paper  cover,  10 

Braun’s  Perfection  in  Baking,  Hotel  Work,  too  pages 1.00 

“ Deutsch  Amerikanische  Feinbaeckerei,  Hotel  Work,  1.00 

Gill’s  Complete  Bread,  Cake  and  Cracker  Baker,  cloth  bound, 3.00 

“ Complete  Practical  Ornamentcr,  cloth  bound,  3.00 

Carroll’s  Cake  and  Cracker  Baker,  75  pages,  leather  bound, 2.00 

Scribner’s  Ice  Cream  and  Cake,  380  pages,  cloth  bound 2.50 

Kings’  Cake  and  Pastry  Baker,  120  pages,  cloth  bound,  1.50 

Carl's  Bacckcr  Rccept  Buch,  50  pages,  cloth  bound, 50 

Gommez’s  Cake  Decoration,  Flower  and  Classic  Piping,  100  pages 1.00 

Krackhart’s  Illustrirtes  Conditorci  Buch,  70  Colorirte  Tafeln 4.00 


TRADF  BOOKS 


FOR  CONFECTONERS. 


Hueg’s  Ornamental  Confectionery  and  The  Art  of  Baking.  352  pages, 


illustrated,  cloth  bound,  2.50 

“ Practical  Confectioner,  150  pages,  illustrated,  1.50 

Hiding’s  Notes  on  American  Confectionery,  cloth  bound,  2.00 

Hick’s  Little  Confectioner,  too  pages,  paper  cover 50 

Gill’s  Complete  Practical  Confectioner,  cloth  bound,  4.00 

FOR  STEWARDS,  CHEFS  AND  COOKS. 

Whitehead’s  Stewards’  Hand-Book,  cloth  bound,  3.00 

Hotel  Meat  Cooking,  cloth  bound,  2.00 

American  Pastry  Cook,  cloth  bound,  2.00 

Cooking  for  Profits,  cloth  bound,  3.00 

Gill’s  Complete  Practical  Pastry  Cook,  cloth  bound 3.00 

Meister’s  Vest  Pocket  Pastry  Cook,  leather  bound,  1.00 

Fellow’s  Selection  of  Dishes,  cloth  bound,  1.00 

“ Chefs’  Reminder,  cloth  bound,  1.00 

Lempke's  Desserts  and  Salads,  cloth  bound 1.50 

European  and  American  Cuisine,  cloth  bound, 2.00 

Schultz’s  Deutsch  Amerikanisches  Koch  Buch,  cloth  bound,  75 

Warren’s  Ladies’  Own  Cook  Book,  cloth  bound,  75 

The  Handy  Reliable  Cook  Book,  paper  cover, 25 

Rottenhofer’s  Deutsches  Koch  Buch,  300  illus.,  Gebunden,  4.00 

Ranhofer’s  The  Epicurean,  1,200  pages,  800  illustrations,  8.00 

Garrett’s  the  Encyclopedia  of  Practical  Cookery 24.00 


Any  of  the  above  books  will  be  sent  on  receipt  of  price. 


\\T  C I A I pi  That  we  can  offer  ONE-PIECE  BREAD 
^ ^ PANS  at  prices  so  low  that  we  have  yet 

to  lose  an  order  where  Price  and  Quality  are  considered.  If  you 
doubt  this,  write  for  samples  and  prices.  We  can  furnish  any- 
thing in  the  PAN  line. 


Fig.  301. 


Improved  Ornamenting 
Syringe 

This  illustration  shows  the  simplicity  of  our  New 
Ornamenting  Syringe.  The  reasons  why  it  should  be 
in  every  bakery,  hotel  and  confectionery : 

1.  No  soiling  of  hands  in  filing  or  changing  tubes. 

2.  No  loss  of  time  in  taking  out  the  plunger. 

3.  Our  Syringe  is  filled  from  the  bottom. 

4.  It  works  clean,  is  very  light  and  easy  to  handle. 

5.  All  parts  are  interchangeable  and  can  be  duplicated. 

6.  It  outlasts  thousands  of  rubber  bags  and  bulbs. 

7.  It  is  electro-plated,  japanned  and  tinned. 

8.  It  is  an  ornament  as  well  as  an  article  of  necessity. 

9.  It  is  very  easy  to  clean,  no  taking  apart. 

10.  The  extremely  moderate  price  places  it  within 
the  reach  of  all. 

The  Syringe  only,  $1-50 

With  one  dozen  electro-plated  brass  tubes,.  2.50 
With  two  dozen  electro-plated  brass  tubes,  3.00 
Book  of  designs  free  with  the  above. 


Case  Fryers 


Fig.  303. 


Saucer,  354  in.;  Oval, 
3j4x2j4  in. ; Diamond,  3l4x2/4 
in. ; Cup,  2 J4  in.  Each  ij4  in. 
deep. 

Price,  $1.00  each. 

Four  case  fryers,  as  shown 
in  cuts,  with  one  interchange- 
able handle,  $2.50. 


The  “Boss”  Ornamenter 


This  well-known  tool 
is  the  old  favorite,  of 
which  we  have  sold  an 
endless  number.  It  con- 
sists of : 

One  Rubber  Bag  Num- 
ber 2, 

One  Electro-plated  Bag 
Screw, 

Twelve  Electro-plated 
Patent  Screw  Tubes, 

One  Book  of  Designs 
and  Recipes. 

price,  $1.50. 


Patent  Brass]  Screw  for 
Brass  Ornamenting 
Tubes 

Complete  outfit,  consisting  of  1 
Bag  Screw,  1 No.  2 Rubber  Bag 
and  12  assorted  Brass  Tubes, 

PRICE  $1.00. 

Will  mail  this  Bag  Screw  to  any 
address  on  receipt  of  10c. 


(99) 


Pastry  Brush 


Fig.  305. 


i -inch,  I2C- 

iJ'j-inch,  15c. 

2 inches,  i°c- 

2 /i  inches,  25c. 

3- inches,  30c- 


Wash  Brush 


2- inch,  Black  Bristles,  . . 
3k2-inch,  White  Bristles, 
4-inch,  White  Bristles,  . 


35C. 

50c. 

60c. 


Yeast  T ub  Brush 


Fig.  307. 


Counter  Brush 


Fig.  308. 

No.  x.  Bristles,  $0.35 


No.  x.  Bristles,  $0.35 

2.  “ 50 

3-  “ 75 


Window  Brush 


Fig.  309. 

Round  end,  2-foot  handle,  $0.75 


Fig.  311. 

Tin  Reservoir  Window  Brushes — All  hair 

No.  00 per  doz.. 

Extra,  very  full,  


?o-75 

12.50 


Fig.  312. 

Rattan  Brooms 


Floor  Scraper 

Extra  heavy  steel  blade  and  wooden 
handle. 


(lOO) 


Best, 
No.  2, 


$1.00 

•75 


Fig.  310. 


Price,  50c.  each. 


Rubber  Set  Grease  Brushes 


Round.  Brush 


Sectional  cut  showing  construction.  The  best  and  most  durable  brush  ever  made. 


No. 

30 

40 

50 

60 

70 

White  Bristles,  each,  

20C. 

25c. 

30c. 

35c. 

40c. 

Black  “ “ 

i8e. 

22C. 

25c. 

30c. 

35c. 

Rubber  Set  Pastry  Brushes 


Fig.  314. 


Inches,  x i 14  2 2^4  3 

Each,  20c.  25c.  35c.  45c.  50c. 


3b 

65c. 


Bench  or  Flour  Brushes 


White  hair,  small,  $o.75 

Black  “ “ 75 

White  “ large,  100 

Black  “ “ 1. 00 


Was.li  Brush 


Wire  Sewed. 


T[>1  list 

Fig.  316. 


4 Rows  Bristles, 35c- 

5 “ “ 40c. 


Grease  Brash. 


Fig.  317. 


Iron-bound,  20c. 

Drawn,  20c. 


(101) 


Self=Priming  and  Measuring  Pump 

With  New  Total  Registering  Device 


For  Measuring 
Molasses,  Heavy  Oils, 

Tar  and  Other 
Thick  Liquids 

Each  revolution  of  the  crank 
pumps  a gill. 

Four  revolutions  a pint,  etc. 

NO  PRIMING  IS  NECESSARY 

Simply  insert  in  the 
barrel  and  it  is 
ready  for  use. 

Has  a patent  clamp,  operated  by  a 
thumb-screw  only,  to  fasten  to 
barrel. 

Extreme  length,  54  inches. 


Fig.  318. 


Pump  and  Auger, 


$6.75 


Improved  Patent  Suction 

aul  Force  Heasuring  Faucet 

isrTiNNEDiBa 


$3.00  Each 


Fig.  319. 

Warranted  to  measure  correctly  and  draw  a gallon  of  molasses  in  winter 
in  one  minute.  The  only  measuring  faucet  ever  invented  which  has  stood 
the  test,  having  had  its  durability  and  economy  proven  by  years  of  experience. 

No  grocer  can  afford  to  be  without  it. 

ADVANTAGES  OVER  THE  OLD  STYLE  MOLASSES  GATE. 

1st.  It  Saves  Time,  as  it  draws  molasses,  winter  and  summer,  directly 
into  a jug  or  bottle  without  the  use  of  a funnel. 

2d.  It  is  Cleaner,  as  it  dispenses  with  the  use  of  measures,  and  conse- 
quently free  from  flies  and  dirt! 


For  Molasses, 
Thick  Oils, 
Tar,  etc. 


(102) 


Animal  Cake  Cutters 


CUTTERS  IN  BOXES 


Fig.  323. 


Set  of  Plain  Round,  $1.00 

Set  of  Scalloped,  i-5° 


One  dozen  in  a box. 
Same  as  shown  in  the  cut. 

No.  I.  Per  box,  $0.50; 
No.  2.  Per  box,  $0.60;  No. 
3.  Per  box,  $0.75. 

/" 


NEW  PIE  MARKERS 


4 1 « A\% « » 

* LJk% 
J 'V\ 


PEACH 


APPLE 


frVi 

a a g 

Uf 

ri 

1 

1 

ll 

Ijl 

.t)1  . 

i 

i 

\\ 

V 

l 

*— i 

L.’Jl 

BLACKBERRY  RHUBARB  HUCKLEBERRY 


p|_UIV!  LEMON  PINE  APPLE 

Fig.  322. 

PRICE,  40c.  each. 


TIN 

BREAD 

DOCKERS 


Fig.  325. 


We  make  a specialty  of  Tin  Bread  Dockers  for  large 
bakers.  We  make  these  of  extra  heavy  tin,  and  guarantee 
the  letters  to  remain  in  place.  Price  according  to  the  num- 
ber of  letters. 


LARGE  SIZE  ANIMAL  CUTTERS 


Small  Plorse,  $0.35 

“ Cow,  20 

“ Rabbit,  15 

Basket,  15 

“ Scissors 15 

“ Pipe,  15 

“ Pitcher,  15 

“ Eagle,  15 

“ Bear,  15 

“ Trumpet,  15 

“ Parrot,  15 

Large  Star,  20 

Medium  Star, 15 

Small  Star,  12 

“ Camel,  15 

“ Goat,  15 

“ Cat,  15 

Horse  Shoe,  ia 


Scalloped  Heart, 

Small  Rat 

Sullivan 

Large  Horse,  . . . 

Reindeer,  

Jumbo,  

Horse  and  Rider, 
Liberty  Statue,  .. 
Men  and  Women, 

Watches,  

Padlocks 

Hearts,  No.  1,  . . 

“ 2,  . . 


4, 

5> 

“ 6, 
“ 7, 


$0.15 

•15 

■30 

.40 

.40 

■50 

•65 

•SO 

.20 

.12 

.12 

•IS 

.20 

.25 

•30 

.40 

•50 

•50 


MEAT  AND  FOOD  CHOPPERS 


TINNED, 

SMALL  FAMILY  SIZE, 
$2.00  EACH. 

Chops  Exactly  as  Shown. 

Weight,  454  lbs. 

Chops  rJ/2  lbs.  per  minute. 


Chops  Exactly  as  Shown. 
BUTCHERS’  SIZE. 
$6.00  EACH. 

Weight,  i6J4  lbs. 
Chops  4 lbs.  per  minute. 


Fig.  327. 


LARGE  FAMILY  SIZE, 
NO.  io,  $3.00  EACH. 
Weight,  8 lbs. 

Chops  3 lbs.  per  minute. 


Fig.  329. 


(104) 


FRUIT 

WINE 

AND 

JELLY 


m~TirjNED-®t 

$3.00  each 


Capacity  of  Hopper,  1 qt. 


Fig.  331. 


Fig.  330. 

$3.00  EACH. 

Length,  12L2  in.  Height,  13H  in. 

Weight,  12 y2  lbs. 


CHERRY 

STONERS 


This  stoner  is  recommended  to  those  desiring  rapid  and  effective  work. 


It  is  constructed  with  a new  patented  regulating  device,  the  simplicity 


of  which  makes  it  easier  to  adjust  machines  for  the  different  sizes  of 


cherries  and  absolutely  insures  the  jaws  retaining  their  position  when 


set.  PRICE,  TINNED,  90c.  EACH. 


<j£ 


DoUghnut  Cutter 


2-)4  inches 20c. 

3 “ 20c. 

3/  “ 20c. 


Fig.  332. 


Plain  Cake  Cutter 


1 24  in., 

..IOC. 

3 in.,.. 

• 20C. 

2 “ 

..IOC. 

3/4  “ •• 

. 20C. 

234  “ . 

• 15c. 

3V2  “ •• 

.20C. 

234  “ . 

• 15c. 

324  “ •• 

■25C. 

254  “ • 

• 15c. 

4 “ •• 

.25C. 

Fig.  333. 


Fig.  334. 


Square  Scallop  Cutter 

234  x 2^4  inches, 20c. 

3 X3V2  “ 20c. 


Scallop  Heart  Cake 
Cutter 

2 Y\  x 3 inches, 20c. 

3 *334  “ 25c. 


Shrewsbury  Cutter 

334  inches, 25c. 


Fig.  336. 


CAKE  CUTTERS 

Scallop  Cutter 

ij4  in.,  20c.  3 in.,  20c. 


Fig.  337. 


2 “ 20C.  3/  “ 2SC. 

2l/2  “ 20C.  4 “ 23C. 

4V2  “ 2SC. 


Heart  Cake  Cutter 

234  x 2.y2  inches 20c. 

324x334  “ 25c. 

43A*51/  “ 30c. 


334  x 234  in., ..20c. 

4 H X 2^4  “ • - 20C. 

524  x 334  “ --25c. 


Hot  Cross  Bun  Cutter 

3x3  inches, 15c. 

Fig.  343. 

New  Year  Cake  Cutter 


Fig.  338. 


Scallop  Tube  Cutter 

234  inches, 20c. 

324  “ 25c. 

4 “ 25c. 


Fig.  339. 


Boliver  Cutter 

3 inches, 20c. 

3/2  “ 

4 

4/4  “ 25c.  . 


Diamond  Cutter 

4->4  x 2 Y\  inches,.  .20c. 


Fig.  344. 

x 2 in.,  20c.  5 y2  x 234  in.,  20c.  j 

6x2^4  in.,  25c. 


Oval  Vanilla  Jumble 
Cutter 

3 A X2  inches,. ..  .20C. 


Fig.  345. 


Star'Cake  Cutter 

3 inches, ..20c. 

3/4  “ 25c. 


Crescent  Cake  Cutter 


354  inches. 


Fig.  347. 


Fig.  348. 


Cruller  Cutter 

134x234  inches,.  .20c. 

2/4  X 2^4  “ . . 20C. 

2/4  X 3*54  “ • -20C. 


New  Year 

fwJfili™  Cake  Cutter 


5 X23/4  “ ..20C. 

Fig.  349.  6-34  x 254  “ • -25c. 


Leaf  Cake  Cutter 

354  X lA  inches,.  .20c. 
454x2^4  ‘ ..20c. 

Fig.  350. 

Macaroon  Cutter 


Fig.  341. 


Fig.  346. 


Fig.  351. 

13  different  cutters,  . 


?*-75 


(105) 


Old  Style  Cream  Puff  Cutter  and  Filler 

A nicely-contrived  attachment  for  filling  cream  puffs. 
Does  away  with  knife  and  spoon.  Only  requires  one 
handling,  and  has  a fixed  gauge,  so  that  each  puff  is 
filled  alike. 

PRICE  EACH,  $2.00. 

Patent  Jumble  Aj^aratus 

PEREECTION  THE  AIM  or  INVENTION 

A handy  tool  for  painters  and  decorators  for  making 
plain  and  fancy  rosettes 


Fig.  352. 


This  tool  is  a marvel  to  anyone  inter- 
ested in  .the  baking  business.  It  is  as- 
tonishing how  quick  and  easy  a variety 
of  cakes  can  be  brought  to  their  proper 
shape  and  size.  Such  as  jumbles,  French 
crullers,  kisses,  meringues,  macaroon 
rings,  cream  tartlets,  etc.  The  goods 
made  with  this  tool  are  seamless,  uni- 
form and  most  beautiful  in  appearance; 
any  person  can  operate  it  to  perfection. 

Complete  star  machine,  $i-5C.  Com- 
plete plain  machine,  $1.50. 


Fig.  353. 


(106) 


VIENNA  ROLL  STAMP 

This  stamp  does  away  with  all  the  difficulties  of  mak- 
ing Vienna  rolls;  it  may  also  be  used  for  hot  cross- 
buns; it  is  a marvel  to  the  practical  baker. 

Directions — For  rolls : Stamp  the  rolls  when  half 
proved  and  turn  them  over ; when  three-quarters 
proved  turn  them  back  again,  wash  over  with  water 
and  bake  in  steam  oven.  For  buns:  Stamp  when  half 
proved. 

Sent  by  express,  25  cents;  by  mail,  30  cents. 


PIE  STAMP 

This  is  the  most  convenient  Stamp ; does  not 
only  stamp  the  initials  on  pies,  it  also  punctures 
the  cover  to  let  the  steam  of  the  filling  escape 
freely,  which  prevents  running  out.  No  trouble 
in  selecting  pies  when  this  Stamp  is  used,  as  it 
shows  the  letter  very  plain. 

Send  by  express,  25c. 

“ “ mail,  30c. 


THE  HANDY  ROCK  CAKE  STAMP 

This  little  stamp  is  a great  time  and  labor-saver. 
It  makes  the  cakes  all  alike,  uniform  and  prevents  burnt 
edges;  it  does  away  with  the  fork,  and  is  invaluable  to 


any  bake  shop. 

Sent  by  express 25c. 

Fig.  356.  “ “ mail,  30c. 


The  Standard  Cake  Filler 

GUARANTEED  THE  BEST 


For  filling  cream  cakes,  corn  starch  puffs,  eclaires,  doughnuts,  buns,  pastry, 
cream  rolls  and  all  kinds  of  tartlets,  patty  pans,  fancy,  lunch  and  corn  cake 
pans,  with  cream,  jelly  or  dough. 

“ It  Outlasts  Them  All.” 

The  Reasons  Why? 

1.  Unsurpassed  for  simplicity  and  durability. 

2.  All  parts  are  tinned;  therefore,  they  can 
not  rust  nor  soil. 

3.  No  complicated,  breakable  castings  stick- 
ing out. 

4.  No  tin  washers  which  are  liable  to  rust, 
no  complicated  valves. 

5.  No  handles,  springs,  nor  thumb  screws 
in  your  way. 

6.  No  taking  apart,  no  fitting  nor  screwing. 

7.  Our  Filler  is  built  on  the  pump  system. 

8.  Cast  in  one  piece,  it  is  impossible  to  get 
out  of  repair. 

9.  It  can  be  gauged  to  fill  any  quantity. 

10.  Will  fill  thick,  thin,  cold  or  hot  material. 

11.  A child  can  operate  the  machine  to  per- 
fection. 

12.  All  parts  are  interchangeable  and  can  be 
duplicated. 

13.  It  is  the  only  Filler  with  a perfect  gauge. 

14.  No  taking  apart  when  cleaning;  all  that 

is  necessary  is  to  pump  the  water  through 
with  force.  Price,  $5.00. 

Note. — We  either  make  our  fillers  of  all  iron  or  of  all  tin,  so  whenever  you 
see  a tin  hopper  soldered  onto  a cast-iron  foot  make  up  your  mind  that  it 
will  not  last;  any  mechanic  will  tell  you  that  solder  will  not  stick  to  cast- 
iron  any  length  of  time. 

Merit  the  Basis  of  Honorable  Success.” 


Anger’s  Perfect  Cake  Filler 

(Patented  September  12,  1893.) 

For  Filling  Cream  Cakes  and  Eclairs,  will  also  fill  Doughnuts,  Buns  and 
Pastry  with  Jelly  or  Cream  after  they  are  baked. 

This  machine  is  strong,  durable  and  easily 
kept  clean.  It  is  the  only  Filler  that  will  gauge 
quantities  accurately.  It  works  perfectly,  and  is 
not  complicated,  or  liable  to  get  out  of  order. 

It  can  be  easily  set  to  deliver  large  portions,  or 
regulated  down  to  the  smallest  (60  parts  to  the 
pound).  It  is  now  in  use  in  the  most  popular 
bakeries  in  New  York  city,  and  gives  thorough 
satisfaction. 

PRICE $3.oo. 

The  Anger  Fillers 
bakers. 


Improved  Cake  Filler 

This  machine  is  made  of  heavy  tin,  with  cast- 
iron  trimmings;  it  is  made  on  the  same  style  as 
our  “Standard,”  will  work  just  as  well,  but  will 
not  last  as  long;  15,000  fillers  have  been  sold 
within  the  past  ten  years.  They  are  now  in  use 
all  over  the  world.  This  machine  is  very  light, 
easy  to  clean  and  to  handle.  During  the  hot  wea- 
ther it  may  be  kept  in  a refrigerator,  so  the  cake 
can  be  filled  with  ice  cold  cream  while  the  buyer 
waits  for  them.  Many  bakers  made  their  fortunes 
by  following  such  simple  ideas.  Price,  $2.50. 

For  filling  Marshmallow  we  make  this  Filler 
extra  large;  it  is  now  in  use  in  most  of  the 
cracker  bakeries.  Price,  $5.00. 


re  used  by  all  leading 


Fig.  359. 


No  Loss  of  Albumen 


No  Waste  in  Yolk  or  White 


EGG  SEPARATOR 


Fig.  360. 


EVERY  BAKER  knows  the  slow  and  tedious  work  of  separating  the 
Albumen  from  the  Yolk,  and  he  also  knows  that,  notwithstanding  the  greatest 
care  taken,  some  of  the  yolk  will  break  and  parts  of  it  will  fall  into  the 
already  separated  albumen,  causing  considerable  annoyance  and  delay. 

He  also  knows  that  one  bad  egg  may  spoil  ai.L  of  his  albumen  and  render 
same  unfit  for  use,  not  to  mention  the  loss  incurred  by  carelessness  in 
handling. 

All  these  disadvantages  are  thoroughly  overcome  by  the  use  of  the  Egg 
Separator  and  Saver. 

No  particle  of  yolk  can  fall  into  the  already  separated  albumen — no  bad 
egg  can  spoil  it,  the  safety  trap  will  retain  both,  and  they  can  be  easily 
removed.  Not  a drop  of  the  costly  material  is  lost  or  goes  to  waste. 

An  experienced  operator  can  do  five  times  as  much  work  safely  with  this 
apparatus,  as  another  can  in  the  old  way  running  all  risks. 

This  means  a saving  of  40o%-soo%  in  Time,  Material  and  Wages. 

The  apparatus,  simple  in  its  construction,  is  made  of  the  best  material,  in- 
suring durability. 

It  can  be  Easiey  Ceeansed.  Try  It  and  be  Convinced. 

PRICE,  $S-oo 


Extra  Strong 

Cream  Boiler 


Fig.  361. 


Made  of  the  best 

lxxxx  tin  with 

copper  bottom. 

Capacity  of 
Inside  Can. 

12  quarts,.  ..  .$3.00 

16  “ ....  3-50 

20  “ ....  4.00 

30  “ 5.00 

40  “ . .'.  . 6.00 

Price,  


Egg  Detector 


Fig.  363. 


$2.50 


Heavy  Strainer  Pails 


Double  Cream  Pan 


Fig.  362. 


Tin  outside  with  remov- 
able agate  pan.  Used  for 
cooking  cream  for  cream 
cakes,  etc. 

14  inches,  $2-75 

19  “ 4-00 


Fig.  364. 

With  Detachable  Strainer. 


I0  $1.00  each 

12  I 25 


(108) 


P E RFECTIO K E G G 


V E R,  —Price  $>  1 2.00 — Bakcshop 

Fig.  365. 


This  illustra- 
tion shows  the 
whole  appara- 
tus put  to- 
gether. 

A sharp- 
edged  bar  is 
fitted  tightly 
between  two 
cans,  over 
which  the  eggs 
are  broken. 

One  can  may 
he  used  for 
whites,  the 
other  for  yolks, 
or  both  may  be 
used  for  whole 
eggs. 

Any  of  the 
egg  leaking  out 
while  breaking 
them  will  run 
into  either  of 
the  cans. 

The  whole 
apparatus 
measures  32  in- 
ches in  height, 
and  can  be  set 
alongside  any 
bench  or  table. 

The  shells  of 
the  eggs  will 
break  easily 
and  evenly  over 
this  sharp- 
edged  bar. 


Every  progressive  baker  zvill  at  once  recognize  the 
merits  of  the  Perfection  Egg  Saver. 


Figure  II. 


The  two  cans 
are  made  of 
strong  mate- 
rial, and,  be- 
ing square  and 
wide  on  top, 
are  easy  t o 
keep  clean. 

Each  can  is 
marked  plainly 
into  half  pints, 
pints  and 
quarts.  Each 
holds  nearly  3 
quarts.  A cover 
for  each  can  is 
furnished 
to  keep  flies 
away.  This 
cover,  being 
shallow,  can  be 
used  to  break 
the  eggs  in 
two,  so  as  to 
prevent  bad 
ones  from  get- 
ting into  can. 

No  more  old- 
fashioned  pint 
and  quart 
measures  are 
needed  w hen 
the  Perfection 
Egg  Saver  is 
used. 

No  more  egg 
r u n ni  n g all 
over  the  bench 
while  breaking 
and  separating 
them. 


Once  used,  no  baker  would  do  without  this 
useful,  practical  Perfection  Egg  Saver. 


Figure  III 


No  more  egg-shells  dying  all  over 
door. 


The  egg- 
shells are 
dropped  into 
the  large, 
strong  can. 
which  is  20  in- 
ches high  and  12 
inches  square. 
When  full  of 
shells  it  can  be 
easily  emptied. 

However,  the 
shells  can  be 
crushed,  and 
the  can  need 
only  be  emptied 
once  a day. 

T h e bottom 
is  made  very 
strong  and  is 
perforated  like 
a strainer. 

This  can,  or 
box,  holding 
the  egg  - shells, 
fits  firmly  over 
another  square 
can,  which  is 
4 inches  deep. 
Whatever  egg 
is  left  in  the 
shells  will  drip 
through  the 
perforated  bot- 
tom into  the 
can  below, 
which  rests  on 
four  strong 
legs. 

the  bake  shop 


(109) 


Fig.  366. 


THE  CRESCENT  SCOOP 

I las  stood  the  hardest  test  for  fifteen  years 
that  was  possible  to  put  a scoop  to,  and  we 
have  yet  to  hear  the  first  complaint. 

WHY?  It  has  been  our  aim  from  the  start 
to  put  the  best  scoop  on  the  market;  we  have 
always  kept  the  grade  up  to  the  standard. 

The  Crescent  Scoop  is  made  of  the  best 
Sieman's  Steel  in  the  hlack,  and  after  it  is  cut 
out  and  formed  into  shape,  then  it  is  galvanized 
by  a patent  process  of  our  own,  which  makes 
it  impossible  to  discolor  sugar,  soda  and  hard 
substances. 

The  heads  and  handles  are  made  of  hard 
maple  wood,  and  are  kept  in  our  dry  rooms 
for  six  months  after  they  are  worked  up,  so  it 
is  impossible  for  the  head  to  shrink  from  the 
blade  after  put  on. 

The  blade  is  fastened  to  the  head  with 
barb  oval-head,  countersunk  nails,  which 
makes  it  impossible  to  come  loose,  and  makes 
the  best  indestructible  scoop  today  on  the 
market.  If  you  arc  interested,  we  would  be 
pleased  to  hear  from  you. 

FOR  SUGAR  AND  SALT 

. SIEMAN’S  STEEL 
EXTRA  GALVANIZED 
NON-CORROSIVE 


Hard  Maple  Heads  and  Handles 


No. 

Capacity. 

Each. 

3,  



30C. 

5.  

6 

5%  “ 

50C. 



6'A  “ 

The  Crescent  Scoop  has  stood  the  hardest 
test  for  fifteen  years  that  was  possible  to  put  a 
scoop  to,  and  we  have  yet  to  hear  the  first 
complaint. 


IMPROVED 

BUNGHOLE 

BORER 


Most  complete  Bung-Hole 
Borer  in  the  market. 


Fig.  370. 


To  sharpen  the  stock  of 
the  reamer,  file  the  inside  of 
the  slot  only. 

The  main  advantages  of 
this  Borer  arc — it  bores  a 
complete  round  hole,  regular 
taper,  holds  its  own  chips 
and  prevents  them  from  en- 
tering the  cask.  Being  fur- 
nished with  a round  lip  bit, 


smoothness  in  boring 
sured. 


i,  small  size,  boring 
54  to  i]/2  inches,  each, 

2,  medium  size,  boring 
1 24  to  2 inches,  each, 


No 
f rom 
$ 1.25 
No 
from 

$1.65. 

No.  3,  large  size,  boring 
from  1 Yz  to  3 inches,  each, 
$2.50. 


LEMON 

SQUEEZERS 


Fig.  369. 

Finely  finished  in  nickel.  Malleable  iron  squeezer  heads  heavily  tinned. 
Easy  to  remove  for  cleaning.  This  Lemon  Squeezer  removes  all  the  juice 
from  the  lemon,  without  extracting  the  oil  from  the  peel  or  crushing  the 
seeds.  Price,  $^.75. 


Fig.  367. 

HEAVY  TIN  FLOUR 
SCOOPS 

No.  1, 55C.  each 

No.  z 40c.  each 

HEAVY 

GALVANIZED  IRON 
SCOOPS 

Price,  ....$1.00  each 


STEEL  SEAMLESS 
SCOOPS 

Extra  strong,  solid 
steel,  with  wood 
handles. 

A fine  scoop. 

Price,  each : 

163  164  165 

67A*4'A  7J4x5  8j4x6 

40c.,  60c.,  75c., 

166  167 

iox6^4  1 1x7  J4 

85c.,  $1.00 


Fig.  368. 


(no) 


Acme  Lemon  Squeezer 

Lemon  Squeezer  and  Knife  combined  in  one  machine. 

It  slices  the  fruit  to  any  size  desired,  and  the  same  motion  squeezes 
every  particle  of  juice  out  of  it  with  perfect  ease.  The  glass  or  tumbler 
is  set  directly  under  the  machine,  and  catches  all  the  juice,  thereby 
obviating  the  disagreeable  spilling  on  the  counter  or  table,  and  soiling 
the  hands.  You  always  have  the  knife  ready  for  cutting  the  lemon 
without  being  obliged  "to  look  one  up.  After  the  machine  has  been  in 
use  it  is  very  easily  cleaned,  and  will  always  keep  itself  in  order,  as 
the  acid  from  the  lemon  will  keep  the  knife  sharp.  Price,  $2.50  each. 


Fifth  Avenue  Hotel 


Fig.  371. 

The  Samson  Lemon  Squeezer 


Fig.  373. 

Always  a favorite.  All  hard  wood. 
Strong  and  durable.  Wrought  iron  hinge. 
Nickled.  All  parts  in  contact  with  lemon 
are  hard  maple  wood.  Price,  $1.50  each. 


DIRECTIONS  FOR  USING. 

First  cut  the  lemon  in  halves.  Place  the  large  end  down  and  grasp  it  slightly  (as  seen 
in  cut)  so  as  not  to  start  the  juice;  raise  it  up  over  the  tumbler  or  vessel,  and  with  a good 
strong  pressure  you  will  have  accomplished  the  object.  Then  draw  the  machine  across  the 
edge  or  top  of  the  tumbler,  taking  off  from  the  under  side  all  the  pulp  or  juice  that  may  be 
left,  and  you  will  find  that  you  have  extracted  all  there  is  in  it.  Price,  $0.65  each. 

(Ill) 


Quick  and  Easy 


Fig.  374. 


Patented  February  9.  1897. 

IS  WITHOUT  AN  EQUAL 


Has  been  entirely  remodeled  for  1906,  greatly 
improving  it.  The  crusher-head  and  the  per- 
forated spiral-ribbed  crusher-cup  holding  the 
lemon  are  made  from  cast  aluminum.  The 
aluminum  cup  and  glass  juice  receiver  set  in 
loosely  and  can  instantly  be  removed  for  cleaning. 
The  juice  of  the  lemon  does  not  come  in  contact 
with  the  iron  metal,  which  insures  absolute  purity 
and  cleanliness. 

The  Squeezer  combines  a squeezing,  rotating 
movement,  which  is  adjusted  so  that  it  extracts 
every  particle  of  juice,  making  it  the  most  eco- 
nomical Squeezer  made,  and  quick  and  easy  to 
operate. 

PRICE,  $4-5°  EACH. 


Cocoani/t  Sraters 


Fig.  376. 


Sterling  Citron 
Slice  r 

(Fig-  377-) 

It  does  the  work  in  one-tenth  of  the 
time  that  it  can  be  done  with  a knife, 
and  infinitely  better.  Price,  $1.50  each. 


J7?l /nonet  Sraters 

(Fig.  376 ■) 

Price,  $1.00 


Fig.  377. 


Fig.  375. 


No.  1,  Large, $150 

2,  Small, 75 


Coeoanut  Sraters 

(Fig.  378.) 

No.  I.  With  steel  pins, $8.00 

2,  Hand-punched  tin  grater,. . 7.00 

97/ince  97/eat  and 
9/ut  Chopper 


No.  I,  8-inch  cylinder,  each,  $5.00 

2,  10-  “ “ “ 7.00 

3,  12-  “ “ “ 10.00 


Fig.  378. 


Old  Style  Slicer 


Fig.  379. 


75C. 


(II2) 


JACKET  KETTLES 


Fig.  380. 


Can  be  used  with  or  without  Steam 

This  kettle  can  be  used  where  there 
is  no  steam  power.  It  is  made  of  very 
heavy  copper  and  is  provided  with  fun- 
nel to  supply  water,  safety  valves,  steam 
cocks,  etc.  It  is  used  for  boiling  milk, 
gum,  fruits,  butter,  etc.  The  steam  is 
generated  by  setting  on  an  ordinary 


furnace. 

Diameter.  Price. 

8 gallon,  18  inch  $40.00 

10  “ 19  “ 45.00 

1 2 “ 20  “ 50.00 

15  “ 22  “ 55.00 


STEAM  JACKET  KETTLES 


Made  of  heavy  copper, 
with  a steam  jacket  riv- 
eted at  the  centre.  Used 
for  boiling  sugar,  gum, 
cream  work,  canning 
fruits,  jellies,  etc. 

Tested  to  resist  125 
pounds  to  the  square 
inch. 


Fig.  381. 


Fig.  382. 


Gallons,  5 10  20  30 

Diam.  in.,  15  20  25  27 


Prices  on  application. 


40  50  60 
30  32  33 


70  80  100  125 
35  37  40  42 


8 


(113) 


COPPER  MIXING  PAN 

WITH  STIRRER 

This  is  an  inexpensive  arrangement  for  agitating  or  stirring 
candy,  and  is  especially  adapted  to  the  manufacture  of  “Fudge'’ 
and  “Italian  Cream.”  Consists  of  a Copper  Candy  Pan  with  Lip 
for  pouring,  22  inches  diameter  and  12  inches  deep,  with  a sub- 
stantial stirring  attachment  with  hardwood  blades  and  chain 
scrapers. 

Price,  complete,  $40.00 


Fig.  383. 


Almond  Paste 
Moulds 


Fig.  384. 


Price  each. 


No.  1.  Shell,  large $3  00 

2.  Peas  in  Pod,  ....  3.00 

3.  English  Walnut,..  3.00 

4.  Shelled  Akuond, 

large 3.10 

5.  Shelled  Almond, 

small,  3.00 

6.  Peach  stone, 3.00 

7.  Fleur  de  Lis, 3.00 

8.  Almond,  3 00 

9.  Shell,  small,  3.00 

10.  Nut,  3.00 

11.  Apple,  large, 3.00 

12.  Peach,  large 3.00 

13.  Pear,  large, 3.00 


14.  Strawberry,  large,  3.00 


Seamless'^  Steel  Cruller  Pots  CRULLER 


KETTLES— RUSSIAN  IRON 


i'2-inch, 

pots  only,  

$1-05 

Complete 

with  heavy  drainer,. . .$1.50 

14-  “ 

i-50 

“ 

“ “ “ ...  2.00 

15-  " 

1.60 

“ 

“ “ “ ...  2.00 

16-  “ 

1-75 

“ “ “ ...  2.25 

-7- 

2.10 

“ “ “ ...  2.70 

18-  “ 

2.25 

“ “ ‘‘  ...  2.90 

19-  “ 

2.4O 

11 

“ “ “ ...  3-io 

20-  “ 

2.50 

11 

“ “ •••  3-25 

22-  U 

a « 

2.75 

“ 

...  3.60 

2 3-  “ 

“ “ 

300 

“ ...  4.00 

Made  of  heavy  steel  cold  drawn  in  one 
piece  with  riveted  side  handles  and  strong 
enough  to  stand  the  roughest  handling. 

Prices,  Complete  With  Drainers 
14  inches  diameter,  7 inches  deep,. $3. 00  each 


16  “ 

it 

7 

<< 

■ 350 

18  “ 

«< 

7'A  “ 

U 

. 4.00 

20  “ 

7'A  “ 

<( 

• 4-50 

22  ** 

a 

8 

« 

. 5-00 

24  “ 

a 

8 

u 

. 6.00 

Fig.  389. 


Fig.  387. 


Hand  Graters 


EXTRA  STRONG. 

No.  1,  5 x 10,  30c.  each. 

2,  6 x 13,  50c.  each. 


Copper  Kettles 


These  pans  are  made  of  heavy  copper,  neatly  brazed  and  thoroughly  ham- 
mered. The  sizes  named  are  kept  regularly  in  stock.  We  will  make  any 
special  size  to  order,  at  equally  reasonable  prices. 


Diameter. 

Depth. 

Capacity. 

14  in.  inside-measure 

6 

in.,  2^2  gallons,  

$5-00 

16  “ “ 

8 

“ 5 “ 

6.00 

18  “ 

8’/2 

“ 7 “ 

7-50 

20  “ " 

9 

“ 9 “ 

8.00 

22  “ “ “ 

10 

“ 12  “ 

9-50 

24  “ 

11 

“15  “ 

(II4) 

10.50 

COLANDERS 


Fig.  388. 


Made  of  Extra  Heavy  Tin. 


12 

in.,  

. .$0.90 

14 

in.,  

. . 1 .00 

16 

in.,  

. . 1. 10 

18 

in.,  

..  1. 12 

Size  of  holes,  Yt,  in., 

Va,  in., 

8/io  in.  and  “/■«  in. 


FLAT  BOTTOM  ROUND  BOILERS 

No  lead  or  other  poisonous  ingredients 
used  in  our  Enamel.  Cannot  be  colored  by 
vegetable  matter,  or  affected  by  the  strong- 
est acid. 

WITH  HEAVY,  ENGLISH  STYLE,  BRIGHT  COVERS. 

Tinned  or 
Bright.  Enameled. 


M6M 


.each,  $073 

$1-25 

1. 00 

145 

“ 1. IS 

1.85 

1-25 

2.00 

1.50 

2.25 

i-75 

4.00 

FLAT 

BOTTOM 

OVAL 

BOILERS 

WITH  HEAVY,  ENGLISH 

STYLE, 

BRIGHT  COVERS. 

Enameled  or 

Tinned. 

Bright. 

2-Gallon, 

$1.40 

$0.90 

3-  “ 

175 

1.30 

4-  “ 

2.25 

i-55 

5“ 

2.50 

1-75 

6-  “ 

275 

2.00 

8-  " 

4-50 

2.25 

Fig.  391. 

WHITE  ENAMELED  STEEL  ICING  BOWLS 

The  Best  Icing  Bowl  Made. 


35c 

45c 

50c 

60c 

75c 

85c 


EXTRA  HEAVY  IRON 

MORTAR  AND  PESTLE 


Fig.  393. 


Capacity.  Price. 

1 Pint,  $0.50 

1 Quart, 7° 

2 “ 1. 00 

4 “ 1-25 

8 “ 2.00 


HEAVY  TIN  YEAST  KETTLES 


We 

Have 

Lighter 

Yeast 

Kettles 

at 

Lower 

Prices 


Fig.  395. 


No.  1.  15  x 12H  x 12^4  in. $i-SO 

2.  17M  x is  x 12 14  “ 1-75 

3.  19  x 15^  x 15  “ 2.25 


Copper  Bottom,  50c.  extra, 

(115) 


BRASS  KETTLES 


Fig.  396. 


BEST  GRADE 

Capacity. 


8x5 

9 x 6 

. I 

. 1^2 

10x7 

(( 

. 2 

11  x 8 

U 

• 214 

12x9 

(( 

• 3 

MX  9I2 

u 

• 4 

14  x 10 

u 

• 5 

IS  X IOj/2 

u 

. 6 

iG  x 11 

tt 

. 8 

17x11  y2 

l( 

. 10 

18  X 12 

<< 

.12 

19  x 13 

u 

.14 

20  x 14 

ii 

.18 

22  X ISI4 

it 

.20 

24  x 1 7 

(t 

•25 

26  x 17 

u 

Price  on  application. 

•32 

Fig.  397. 

FLOUR  SIEVES,  COARSE— No.  8 Mesh. 

16-inch, each,  50c.  20-inch, each,  75c. 

18-  “ “ 65c.  22-  “ “ 90c. 

FLOUR  SIEVES,  REGULAR— No.  10  Mesh. 

16-inch, each,  50c.  20-inch, each,  75c. 

18-  “ “ 65c.  22-  “ “ 90c. 

FLOUR  SIEVES,  FINE— No.  12— Mesh. 

16-inch, each,  50c.  20-inch, each,  75c. 

18-  “ “ 65c.  22-  “ “ 90c. 

FLOUR  SIEVES,  EXTRA  FINE— No.  12  Mesh. 

16-inch, each,  50c.  20-inch, each,  75c. 

18-  “ “ 65c.  22-  “ “ 90c. 


Best  Wood  Rims 

Brass  Wire 

Brass  Wire  Sieves 


Fig.  398. 


YEAST  SIEVES— No.  12  Mesh. 

10-inch, each,  50c.  14-inch, each,  75c. 

12-  “ “ 60c.  16-  “ “ $1.00 

SUGAR  SIEVES— No.  20  to  60  Mesh. 

10-inch, each,  60c.  16-inch each,  $1.28 

18-  “ “ 75c.  18-  “ “ fi.50 

14-  “ “ $1.00  20-  “ “ 1.75 

HAIR  SIEVES 

12  in.  14  in. 
$1.00  $1-25 


Fig.  399. 

COAL  SIEVES— No.  2 Mesh. 

16-inch, each,  50c.  20-inch, each,  75c. 

18-  “ “ 65c.  22-  “ “ 90c. 

CANDY  SIEVES— No.  3 Mesh. 

16-inch, each,  50c.  20-inch, each,  75c. 

18-  “ “ 65c.  22-  “ “ 90c. 

MUSH  SIEVES— No.  4 Mesh. 

16-inch each,  50c.  20-inch, each,  75c. 

18-  “ “ 65c.  22-  “ “ 90c. 

FRUIT  SIEVES— No.  6 Mesh. 

16-inch, each,  50c.  20-inch, each,  75c. 

18-  “ “ 65c.  22-  “ “ 90c. 

HEAVY  SPONGE  CAKE  KETTLES 
No.  1.  9 quarts,. . .$0.65 

2.  13  “ ...  75 

3.  5 gallons,. . 1. 00 

4.  6 “ ..  1.25 

5-  8 “ ..  1.50 


Seamless 

Sponge  Cake  Kettles 

No.  1.  10  quarts,  . .$0.75 

2.  12  “ ...  1 .00 

3.  16  “ ...  1.25  Fig-  400. 

4.  24  “ ...  1.50 

We  can  furnish  sponge  kettles  with  copper  bottoms. 


Fig.  403. 


TROUGH 

SCRAPERS 


6 inches, 20c. 

7 “ 25c. 

8 “ 35c. 


Fig.  404. 


TIN 

APPLE  CORERS 


Common,  10c. 

Best,  15c. 


SEAMLESS 
TIN  MINING  BOWLS 


Fig.  406. 


Fig.  401 
( 1 16) 


BRASS  14  quarts,  7 x 15  inches,  $1.00 

PIE  JAGGERS  I?  “ 7^x16^  “ 1.25 

25  cts  and  30  cts.  each.  21  “ 8 x i8j4  “ 1.50 


Diameter, 
Each,  . . 


10  in. 
75c. 


14  in. 
$1.25 


Bake  House  Shovels 


“Steel” 


Price,  6 ft.  handle,  each,  $1.00 

8 “ “ “ 1.25 

Either  size  bound  with  Russia  iron  25c.  extra. 


Oven  Pokers 

5 ft.  34  in.,  $0.63  7 34  “ 100 

6 “ “ “ 0.75  8 ft.  long,  price,.  ..  .$1.20 


Oven  does 

6 ft.  long,  price,...  .$0.85  7 ft.  54  in., $0.87 


Shovels 


Proof  Box  Truck 


This  truck  greatly  facilitates  the  handling  of  proof  boxes,  and  saves  time 
and  trouble  for  the  baker.  Made  entirely  of  steel  with  best  anti-friction 
casters. 

PRICE,  $6.50 


Scoo|j  Shovels 


No.  1.  (Large),  75c.  No.  2 (Large),  90 

No.  3 (Large),  $1.00 


ICING  TRAY 


■■■■■■■■■■■■■■■■■■■a 
■ ■■■■■■■■■■■■*«■■■■■ 

■ ■■■■■■■■■■■■■■■■■■I 

■ ■■■■■■■■■■■■■■■■■■I 

■ ■■■■!)■■■■■■■■■■■■■■ 
■■■■■■■■■■■■■■■■■■■■ 
■■■■■■■■■■■■■■■■■■■■ 

■ ■■■■■■■■■■■■■■■■■■■I 

■ ■■■■■■■■■■■■■■■■■■■I 

■ ■■■■■■■■■■■■■■■■■■■I 
ra  5- a b 03  □ a k sa  ■ e a id  i 


::: 


Fig.  412. 


Regular  size,  $1.00 

Extra  large i-5° 


Best  Icing  Tray  made.  A great  convenience 
to  every  baker.  The  regular  size  fits  in  an  or- 
dinary cake  pan.  


EGG 

BEATER 

WIRE 

Per  lb.,  


Fig.  413. 
$0.12 


FRENCH  EGG  WHIPS 


Fig.  414. 


Each,  $0.55 

Special,  made  of  piano  wire,  each,  $1.00 


EGG  BEATERS 


Fig.  416. 

STEEL  WIRE  COUNTER  TRAYS 


Heavily  tinned.  Will  last  a lifetime.  Always 
clean  and  bright.  No  dirt.  No  dust.  No 
sweating  of  goods.  Can  be  used  for  an  Icing 
Tray,  by  turning  bottom  up. 


2x11x17  in.,  each,  50c. 

2 x 13  x 21  in.,  “ 60c. 

2 x 16  x 24  in.,  “ 70c- 


Fig.  417. 


THE  NEW  STYLE  DISPLAY  BASKETS 

Just  the  thing  for  Rolls,  Crullers,  etc. 

Neat,  clean  and  very  durable. 


18  X I I X 3P2,  

.each,  $0.70 
. “ .80 

. “ .90 

. “ 1. 00 

. “ 150 

. “ 1-75 

Can  be  used  for  delivery  baskets 

Any  size 

made  to  order. 


WOOD 
HANDLE 
STEEL 
EGG 
WHIPS 

Fig.  418. 

Made  of  steel  wire,  hard  wood  handle  and  malleable  iron  ferrule.  The  wires  are  bent  to 
a balloon  shape,  clinched  in  hard  handle  and  the  malleable  iron  ferrule  driven  over  it  to  hold 
the  wires  tight,  making  it  solid  and  durable. 

Steel  wire  No.  1, $0.30  Brass  wire  No.  1, 

“ “ “ 2 35  “ “ “2, 

“ “ “ 40  “ “ “ 3. 


15  inches  long, 

16  >4 


( 1 1 8) 


$0.35 

.40 

.50 


PATENTED  IXL  COUNTER 
SCALES 

Finely  Tempered  Steel  Pivots  and  Bearings,  with 
Revolving  Weight  Holder  and  Twine 
Box  Attachment 


Fig.  419. 


WITH  REGULATED  AND  JAPANNED  IRON  WEIGHTS. 


No. 

Description. 

Capacity. 

Price 

Each. 

51  Tin  Scoop,  Iron  Plate, 

Yl  oz.  to 

16 

lbs., 

$12  00 

5 Si  Brass 

(<  << 

Yi  oz.  to 

16 

lbs., 

18  00 

52  Tin 

<(  <( 

y2  oz.  to 

8 

lbs., 

9 00 

552  Brass 

<<  <« 

y2  oz.  to 

8 

lbs., 

1 1 00 

5 J Tin 

y2  oz.  to 

4 

lbs., 

8 00 

553  Brass 

y2  oz.  to 

4 

lbs., 

9 5° 

54  Tin 

y2  oz.  to 

2 

lbs., 

6 50 

554  Brass 

y2  oz.  to 

2 

lbs., 

7 50 

=;  i F Tin  Funnel, 

y2  oz.  to 

16 

lbs., 

14  00 

S5 1 F Brass 

y2  oz.  to 

16 

lbs., 

18  00 

52F  Tin 

y2  oz.  to 

8 

lbs., 

10  00 

552F  Brass 

y2  oz.  to 

8 

lbs., 

12  00 

53F  Tin 

y2  oz.  to 

4 

lbs., 

9 00 

553F  Brass 

y2  oz.  to 

4 

lbs., 

10  50 

54F  Tin 

“ “ 

y2  oz.  to 

2 

lbs., 

7 50 

554F  Brass 

“ 

y2  oz.  to 

2 

lbs., 

8 50 

No. 

WITH  SOLID  BRASS 

Description. 

WEIGHTS. 

Capacity. 

Price. 

152  Brass 

Plate  and  Scoop, 

y2  oz.  to 

8 

ozs., 

$20  00 

153 

y2  oz.  to 

4 

lbs., 

15  00 

1 54 

< << 

y2  oz.  to 

2 

lbs., 

12  00 

152N  Nickel 

Plate 

y2  oz.  to 

8 

lbs., 

24  00 

I53N 

‘ “ 

y2  oz.  to 

4 

lbs., 

18  00 

i54n 

. 

y2  oz.  to 

2 

lbs., 

14  00 

SOUTHWARK  STEEL  PIVOT 
TRIP  SCALES 


Fig.  420. 


Fig.  421. 


WITH  REGULATED  AND  JAPANNED  IRON  WEIGHTS. 


No.  Description. 

Capacity. 

Price. 

1 Tin  Scoop,  Iron  Plate, 

pi 

OZ. 

to 

15 

lbs., 

$10  00 

2 

oz. 

to 

8 

lbs., 

O 

O 

K 

3 

Vz 

oz. 

to 

4 

lbs.. 

6 00 

4 “ 

Vz 

oz. 

to 

2 

lbs., 

5 00 

1 1 Brass  Scoop, 

Vz 

oz. 

to 

IS 

lbs., 

14  00 

12  “ 11 

oz. 

to 

8 

lbs., 

9 00 

13 

oz. 

to 

4 

lbs., 

7 50 

14 

oz. 

to 

2 

lbs., 

6 00 

(JI9) 


WITH  BRASS  SIDE  BEAM. 


No. 

Description. 

Capacity 

Pri 

cc. 

iB 

Tin 

Scoop,  Iron  Plate, 

Vz 

OZ. 

to 

IS 

lbs., 

$12 

00 

2 B 

“ 

oz. 

to 

8 

lbs., 

8 

00 

3B 

“ 

oz. 

to 

4 

lbs., 

7 

00 

4b 

Vz 

oz. 

to 

2 

lbs., 

6 

00 

1 1 B 

Brass 

Scoop, 

Vz 

oz. 

to 

is 

lbs., 

16 

00 

12B 

“ 

Vz 

oz. 

to 

8 

lbs., 

10 

00 

13B 

“ 

Vz 

oz. 

to 

4 

lbs., 

8 

50 

14B 

“ 

Vz 

oz. 

to 

2 

lbs., 

7 

00 

BAKERS’  DOUGH  SCALES 


Fig.  422.  | Fig.  424. 


HEAVY  PATTERN— ALL  STEEL  BEARINGS 

No.  i D— 81bs.  Capacity,  with  Extra  Large  Tin  Scoop.  9-inch  Plates.  Com- 
plete with  Weights.  Price  $4.00  each. 


Fig.  423. 

HEAVY  PATTERN— ALL  STEEL  BEARINGS 

WITH  SIDE  BEAU 

No.  II  D — 8 lbs.  Capacity,  with  Large  Tin  Scoop.  9-inch  Plates.  Complete 
with  Weights.  Price  $5.00  each. 


LIGHT  PATTERN— ALL  IRON  BEARINGS 

No.  3 D— 8 lbs.  Capacity,  with  Tin  Scoop.  8-inch  Plates.  Complete  with 
Weights.  Price  $2.50  each. 


DOUGH  SCALE 

Without  Weights $1.50 

With  Weights, 2.25 

Spice  Scale, 50 

With  One  Scoop  ..........  ...  75 


(120) 


Portable  Platform  Scales 

ON  WHEELS 


Each  Scale 
Is  Sealed 
to  its  full 
Capacity 
Before 
Leaving 
Eactory 


Fig.  426. 


Price,  $10.00 


The 

Strongest 

and 

Most 

Accurate 

Scales 

Made 


600  lbs.,  on  wheels,  nickel-steel  beam,  sliding  poise 
weight,  hardwood  column,  wood  centre,  maroon  finish. 


Union  Scales 


Weighing  ]/z  oz.  to  240  lbs. 

Best  quality. 

Price, 00 


(l2I  ) 


STANDARDS 

FOR  SPRING 


BALANCE  SCALES 


Fig  43i. 

For  stand  or  counter.  Made  of  all  brass, 
heavily  nickel  plated. 

Price,  frame  only,  $10.00 

Price,  Scales,  single  dial 8.50 

Double  dial 11.00 

This  scale  has  porcelain  plate,  is  high 
nickel  plated,  and  perfect  in  every  respect. 


Fig.  430. 

M.  £»  M.  Cake  Scale 


The  finest  scale  made  for  weighing  cut  cake. 
An  ornament  to  any  store.  Has  marble  plate, 
and  all  parts  are  heavily  nickel  plated,  bias 
two  nickel  weights  and  beam  weighing  from 
Y2  oz.  to  16  ozs.  Body  of  scales  handsomely 
marbleized.  Scale  is  warranted  absolutely  ac- 
curate and  perfect  in  every  respect. 

Price  complete,  $14.00 


An  ornament  to  any  store. 


White  Enameled  Marble  Top  Cake 
Scales 

With  Dial  Encased  in  Glass.  Accurate  and 
Ornamental 


Fig.  432. 


Marble  plate.  A very  popular  scale. 
Price $5.00 

Marble  To|j 
Bakers 

Counter  Scale 

This  Counter  Scale  is 
made  of  steel  throughout. 

Beautifully  finished  in 
japan  and  striped,  with 
nickel  trimmings. 

Square,  genuine  marble 
top  slab. 

Weighs  25  pounds  by 
ounces. 

Dargc  yYi  inch  face. 

Glass  sash,  nickel  rim. 

Double  steel  supports. 

Designed  for  weighing 
butter,  cheese,  meats,  etc. 

Weight,  boxed,  1 1 
pounds. 

Marble  plate. 

Price,  $4  50  each. 


Fig.  431. 

( 122) 


THE  STERLING  BREAD  SLICER 


Fig.  434. 

No.  50  B— 1904 


The  Sterling 

The  No.  50  Sheer  is  furnished,  zuhen  ordered,  with  a bread-stacking  device.  This  is  a new  thing  and 
is  very  desirable  where  bread  is  to  be  cut  and  laid  aside  for  future  use;  for,  as  shown  in  illustration,  as 
the  bread  is  cut,  by  an  ingenious  mechanism  it  is  carried  around  by  an  arm  and  laid  on  the  stacker  plate 
just  in  the  shape  of  the  original  loaf,  but  sliced.  The  loaf  can  then  be  gathered  up  by  itself  in  its  original 
shape,  laid  aside,  and  will  not  dry  out  faster  than  if  the  loaf  was  uncut. 


No.  50  B, 


Prices  and  Sizes 

Sice  List 

of  Cut.  Price. 

5lA  x 5H  $20.00 


Packed. 

1 in  case. 


Shipping 

Weight. 

56  lbs. 


New  York  Bread  Slicer 

THE  ONE  MACHINE  DOES  IT  ALL! 

A Combination  Dried  Beef  and  Bread  Slicing  Machine 

For  Grocers  and  Butchers — Dried  Beef  “Chipper.”  Slices  green  or  hard  dried  beef,  bologna,  head 
cheese,  bacon,  pressed  corned  beef,  boneless  ham,  salt  pork. 

For  house,  hotel,  restaurant — A fresh  bread  “SeiceR,”  a dried  beef  “Chipper.”  Slices  potatoes  for 
“Saratoga  Chips,”  slices  fresh  fruits,  cabbage,  vegetables  and  pineapples. 

Material  Saved — In  dried  beef : little  or  no  “waste  ends.”  In  bread : little  or  no  crust  left.  In  fresh 
fruits:  all  the  valuable  juices.  The  style  of  “draw”  on  our  machine’s  knife  puts  no  weight  on  the  article 
to  be  sliced. 


Fig.  436. 

Price,  $2.50. 

SIMPLE,  PRACTICAL,  CHEAP. 
Requires  but  little  room  to  operate; 
instantly  changed  for  cutting,  from 
thick  to  thinnest  slice. 

Perfect  Si.icinc  Work  Guaranteed. 


(123) 


ALMOND  BLANCHER 

WILL  PEEL  60  POUNDS  PER  HOUR 


After  they  have  been  scalded  allow  them  to  cool 
before  putting  them  through  machine.  The  skins 
can  be  separated  by  the  use  of  water,  as  the  almonds 
will  sink,  while  the  skins,  being  light,  will  float  on 
the  top  when  stirred. 

Price,  $40.00 


Fig.  437. 


This  machine  is  designed  especially  for  cutting  noodles,  but  will  cut  a variety 
of  goods;  the  mass  is  fed  to  the  knife  by  means  of  an  endless  belt  9 inches  wide 
and  28  inches  long,  (7M 


and  the  machine  may 
be  adjusted  to  cut 
any  width  from  1/16 
to  1 l/i  inches. 

Bench  space,  36x20 
inches.  Weight,  225 
pounds.  Price, 
$ 1 10.00. 


IMPROVED 

PRETZEL 

MACHINE 

Sizes,  ;4,  5/16,  and 
I/2  inch. 

No.  1 Roller,  3-inch 
$30.00. 

1.  2 Roller,  6-inch 
ong,  $45.00. 


Fig.  438. 


ALMOND 

SPLITTING 

MACHINE 


Fig.  440. 


This  little  machine  is  of 
much  value  for  rapidly  split- 
ting almonds  into  two  equal 
pieces.  The  almonds  are 
passed  through  the  machine 
between  rubber  rollers  and 
are  cut  by  a fixed  knife. 

Price,  $15.00 


THE  PERFECT  ALMOND  SLICER 


Fig.  441. 

Price,  $2.50 

Guaranteed  in  every  respect,  and  will  slice  almonds 
satisfactorily. 


(124) 


MUSSGILLER-MANGELS  COMPANY 


SIMPLICITY  — DURABILITY  RESULTS 

^ If  you  want  this  combination 

you  want  a Triumph  Dough  Mixer, 

The  above  illustration  gives  you  an  Idea  of  the  Triumph 
Dough  Mixer  with  a motor  attached  underneath  the  mixer,  upon 
a sond  base. 

The  above  outfit  is  all  fitted  up  with  Cut  Gearing,  Steel  and 
Rawhide  Pinions  and  is  complete  in  every  detail,  all  ready  for 
the  wire,  after  which  the  mixer  is  ready  for  your  work. 

When  writting  for  prices  always  state  what  kind  of  current 
you  will  have,  whether  the  same  will  be  Direct  or  Alternating, 
the  proper  Voltage  and  Phase. 

M-M  CO  S STEEL  BAKERS  BOWLS 

SEAMLESS  SANITARY  , SERVICEABLE 

Made  of  heavy  steel  In  One  Pl«c«.  always  sweet  and  clean 
Will  not  crack  or  chip,  and  will  last  • lifetime. 

""  FOUR  SIZES  * 

a7  Inches  diameter.  10%  Inches  deep,  |6  75  each. 

ntf  •*  ••  750  •• 

..  ..  ••  ••  8.So  •• 

“ 0 «3*  ” " 9-75  ‘V 

SWAN  PATENT  PEEL  BLADE  TIP 


Don't  be  Old-P*thlon»d.  b«  up-to-date.  I . 
lug  made  every  Oar.  Thlt  to  one  of  ihe  greatest  In- 
ever  made  (or  a baker  A few  reason*  why  you  iboul. 
niade  protected  with  the  Swan  Patent  Tip: 

It  keep*  your  peel  from  WARPING  It  keep,  your  Peel  from 
SPLITTING  You  alw.Tx  have  a SHARP  PERL  You  al way* 
have  a PULL  LENGTH  PEEL.  It  willoutwear  at  lean  POL’R 
Bt.A-ES  without  a Up. 


M-M  Co.  Steel  I roughs 

There  is  no  doubt  but  that  the  Steel 
Trough  is  the  proper  and  most  popular 
kind  of  Trough  used  to-day.  This  is  an 
illustration  of  our  eight-foot  Trough, 
made  of  extra  heavy  steel,  having  a 
smooth  surface  inside.  The  top  of 
Trough  is  bound  with  angle  iron  and 
strips  of  wood  to  pruct-vf  the  baiver  » 
knees.  We  use  only  roller-bearing,  anti- 
friction, swivel  casters,  and  in  this  man- 
ner the  Trough  can  be  handled  very 
easily  regardless  of  length.  These 
Troughs  are  built  in  the  following  sites, 
namely,  4,  6,  S,  10  and  12  feet,  but  spe- 
cial sites  will  be  made  to  order.  Send 
for  prices. 


182  DUANE  STREET^MEW  YORK 


(125) 


MUSSGILLE  R-MANGELS 


COMPANY 


MUSS6ILLEB-MAN6ELS  COMPANY 


182  DUANE  STREET.  NEW  YORK 


We  Are  After  Your  Business 

We  intend  to  get  it,  if  fair  means,  good  values,  honest  prices  and  se.' 

cure  it  At  this  season  of  the  year  the  question  of  what  POWDERED  COCOA  and 
GELATINE  you  shall  use  during  1906  must  be  decided.  You  want  a line  that  will  in- 
crease your  business,  make  friends  (or  you  and  Puty0“^  glance  on  the  right  side  of  the 
ledger.  Write  us  to  day  about  Powdered  DUTCH  COCOA  and  GELATINE  free  from 
Chemical  treatment ; always  uniform ; surpass  all  others  for  purity  and  strength.  Every 
Pound  guaranteed  up  to  grade,  every  barrel  like  every  other  barrel.  The  kind  that  sells 
more  than  once  to  the  same  man,  and  holds  your  trade  forever. 

Write  for  samples  for  which  we  make  no  charge. 


It  Will  Pay  You  Well 

before  placing  your  orders  for  Ice  Cream 
Machinery,  Utensils  and  Supplies  to  inquire 
what  we  can  do  for  you. 


Rubber  handles.  Blades,  12  inches.  Price,  $1.00  each. 


Cocobolo  handles.  Blades,..  6,  7.  8,  9,  10,  n,  , 12,  14  inches. 

Price  each,  30c.  35c.  45c.  60c.  70c.  90c.  $1.10  $i-75 


TUCKER’S  ALARM  TILLS 


Fig.  450. 


No.  iA.  CONTINENTAL/.  Oak,  Walnut  or  Cherry  Front,  i . Price,  $2.00  each. 

Size,  over  all,  4 54  x 1 6l/>  x 15  inches  wide.  Weight,  10  lbs. 

Drawer  Dovetailed.  Harwood  Specie  Bowls,  3 54  inches. 

Bill  Spaces,  5x8  inches. 

Woodwork  Varnished  and  Polished.  Improved  Cock;  Thirty-two  Changes. 

160  lbs.,  10 Yz  cubic  feet  to  the  dozen.  Half-dozen  in  a box. 


Fig.  451. 


No.  1.  CONTINENTAL.  Oak,  Walnut  or  Cherry  Front,  Price,  $3.00  each. 

Size,  over  all,  454  x 16^2  x 19  inches  wide.  Weight,  12  lbs. 

Drawer  Dovetailed.  Harwood  Specie  Bowls,  354  inches. 

Bill  Spaces,  5x8  inches. 

Woodwork  Varnished  and  Polished.  Improved  Lock;  Thirty-two  Changes. 

' 190  lbs.,  13  cubic  feet  to  the  dozen.  Half-dozen  in  a box. 

( 


Fig.  452. 


No.  1.  SPECIAL-  Oak,  Cherry  or  Walnut  Front,  High  Finish,  Price,  $3-5°  each. 

Size,  over  all,  454  x 16/2  x 19  inches  wide.  Weight,  12  lbs. 

Drawer  Dovetailed.  Hardwood  Specie  Tray.  Velvet  Lined  Bill  Spaces. 

Woodwork  Varnished  and  Polished.  Improved  Lock;  Thirty-two  Changes. 

160  lbs.,  13  cubic  feet  to  the  dozen.  Half-dozen  in  a crate. 


Fig.  453. 


GRAND  SPECIAL.  Oak,  Cherry  or  Walnut  Front,  High  Finish,  Price,  $8.00  each. 

Size,  over  all,  5*4  x 18  x 24  inches  wide. 

Drawer  Dovetailed  and  Harwood  Specie  Tray.  Fitted  with  Roller  Bearings. 
Woodwork  Varnished  and  Polished.  Improved  Lock;  Thirty-two  Changes. 
Packed  one  in  a box.  Weight,  20  lbs. 


27) 


NEW 

ORLEANS 

MOLASSES 


WE  make  practical  tests 
of  molasses  before 
shipping  to  the  baker,  and. 
we  do  not  receive  the  com= 
plaints  so  general : 


“ THE  MOLASSES  SHIPPED 
BAKES  GREEN.” 

WE  carry  large  stoclcs  at 
all  times,  making  the 
strictly  choice  and  fancy 
grades  a specialty. 


(T28) 


SENSIBLE  TWINE  BOX 


A Combination  Twine  Holder,  adapted  to  be  used 
as  a counter  box.  a hanging  twine  cup  or  fastened 
on  top  of  a roll  paper  cutter. 

The  cup  is  held  in  place,  connected  with  the 
bottom,  by  the  spring  of  a wire  bail,  which  bail  drops 
out  of  place  when  the  cup  is  to  be  removed  and  a 
new  ball  of  twine  used.  When  the  cup  is  replaced, 
the  bail  is  drawn  up  over  the  little  projections  at 
the  top,  and  drops  into  a slot,  where  it  firmly  holds 
the  bottom  and  the  cup  together. 

3/  * 3/2 
Price,  hoc. 


WORKS  EASII.Y.  IS  SIMPLE,  CONVENIENT  AND  EI'l'F.CTIVE. 


Here  are  two  Twine  Cups  held  together  by  a 
sliding  upward  on  the  same  as  shown  in  cut. 


tinned  wire  bail,  the  top  cup 
The  advantage  of  the  stiff 


9 


bail  is  that  there  is  something  substantial  to  grasp  when  putting  in  the  full 
size  ball,  which  the  cups  hold.  Hanging  from  the  center,  there  is  but  little 
trouble  putting  it  up,  and  the  bail  makes  tbe  cups  hang  straight  without 
tipping. 

The  cups  are  alike  and  the  whole  can  be  packed  in  a small  space,  for  by 
springing  the  wire,  the  pieces  all  separate,  though  when  put  together  the 
whole  thing  is  locked. 


This  device  will  hold  any  size  or  style  of  reel,  tube  or  cone  twine  on  the 
market  in  the  most  substantial  manner  without  the  use  of  extra  parts,  which 
must  be  used  on  some  styles  and  removed  for  others  (often  getting  lost 
when  not  in  use).  The  spindle  is  threaded  so  any  size  reel  or  cone  can  be 
taken  care  of. 

Is  simple,  efficient  and  ornamental.  Can  be  used  suspended  from  ceiling, 
fastened  to  side  wall,  set  on  counter  or  top  of  roll  paper  cutter. 

Finely  finished,  and  will  positively  hold  any  style  of  spool  or  cone,  and  will 
not  allow  the  twine  to  tangle. 


Twine  Boxes 

BRASS  TWINE  BOXES 


Fig.  458. 

TO  HANG. 

No.  io,  4! /i  inches  diameter price,  75c. 


TO  STAND. 


No.  11,  4 inches  diameter price,  $.85 

No.  12,  4 '/i  inches  diameter,  “ 1.00 


Nickel  Plated,  25c.  extra  on  Nos.  10,  11,  12. 


IRON  TWINE  BOXES 


Fig.  460. 

TO  HANG. 


I No.  20,  Coppered,  price,  20c. 

No.  30.  Japanned,  “ 15c. 


Fig.  461. 

TO  STAND. 


No.  25,  Coppered,  price,  30c. 

No.  35,  Japanned “ 25c. 


BRASS  TWINE  BOXES 

TO  HANG. 


No.  210D,  Diamond  Pattern, price,  $1.00 

No.  210H,  Hammered  Pattern “ 1.00 

No.  210, S,  Striped  Pattern,  “ 1.00 


TO  STAND. 


No.  210D,  Diamond  Pattern price,  $1.00 

No.  21  iH,  Hammered  Pattern “ 1.00 

No.  21 1 S,  Striped  Pattern “ 1.00 


Nickel  Plated,  25c.  extra  on  all  above. 


030) 


CHARLOTTE  RUSSE 
CAKE,  PIE  & ECLAIRE 

Made  to  pack  flat,  which  is  the  most  convenient 
form  for  shipment.  They  are  readily  set  up  for 
use,  and  far  superior  to  any  other  style  now  in 
use. 


Fig.  465. 

Per  1,000 


Boxes  to  hold  2 cups,  2%  x 51/?  x 4 $4.40 

3 “ 2%  X 8 X 4 5.00 

“ 4 “ 5t/4  x 51/2  x 4 575 

6 “ 5^x8  x 4, 6.50 

12  “ 8 xii  x 4, 12.80 


CHARLOTTE  RUSSE  CUPS 


,**  s j*  .* 

Packed  250  in  a 
package.  Hand- 
somely printed  on 
good  paper. 

Price,  - $2.00 

Per  1000 


COST  IS  CLOSE  TO  SELLING  PRICE 

Wood  and  Pulp  Pie  Plates 
Paper  and  Paper  Bags 


Fig.  467. 


WOODEN  PIE  PLATES 

6- inch,  250  in  a crate 

7-  “ “ 

8-  “ “ 

9-  “ “ 

PULP  PIE  PLATES 

6-inch,  500  in  a crate 

/-  “ 

8-  “ “ 

9-  “ “ 


BAGS 

Sizes — y2,  1,  2,  3,  4,  5,  6,  7,  8,  10,  12,  14. 

Man  11. 1, a Paper 15x20 

“ “ 16x24 

“ 20x30 

“ 24x36 

Roll  Paper,  all  sizes,  Manilla. 
PRICE  ON  APPLICATION. 

(I30 


PAPYRUS  PIE  PLATES 


A moulded  plate  made 
by  the  Keyes  process  from 
pure  spruce  pulp.  This 
plate  will  not  flatten  nor 
warp  with  heat  or  moisture. 
Packed  in  nests  of  500 
plates.  Made  in  shapes  to 
fit  the  pie. 


Sise. 

List. 

Per 

M. 

9 inches  deep 

$2.50 

40 

lbs. 

9 inches  medium, 

2.10 

36 

lbs. 

9 inches  shallow,  

2.10 

36 

lbs. 

3 y2  inches  Loud,  

2.00 

33 

lbs. 

8 inches  deep 

1.85 

30 

lbs. 

8 inches  medium, 

1.85 

28 

lbs. 

8 inches  Loud,  

1.85 

28 

lbs. 

7 inches  medium,  

175 

22 

lbs. 

6 inches  medium 

165 

l8 

lbs. 

4 inches  medium,  

r-45 

9 

lbs. 

ROUND  PASTEBOARDS  FOR  CAKE  STANDS 

Diameter.  Per  Dos.  Diameter.  Per  Dos. 

8 inches $0.25  14  inches 55 

9 “ 30  16  “ 65 

10  “ 35  18  “ 84 

12  “ 45 

All  prices  subject  to  change  without  notice. 


it 


TIGER ” 


COLOR 


SOMETHING  NEW  AND 
UP-TO-DATE 


GOLDEN  yellow  for  Cake  of  all  kinds, 
Pies,  Pastry,  &e.  This  is  the  strongest 
and  best  egg  color  on  the  market.  It 
gives  a rich  yellow  color,  exactly  resembling  the 
color  of  the  egg.  This  color,  as  many  bakers 
have  expressed  themselves,  “ is  a boon  to  cake 
bakers,”  not  affected  by  HEAT  or  cold,  alkalies, 
acids  or  yeast  powders. 


NO  OIL 
NO  TASTE 
NO  SMELL 


dicier  Irgg  (2>olor  ZreZZd 

HARMLESS 


1 gal.  (glass  bottle)  per  gal  $1.50  5 gal.  (tin  can)  per  gal.  $1  25 


(132) 


QUALITY  IS  THE  TEST  OF  CHEAPNESS 

TIGER  BRAND 

Choice  Cooking 
and  Baking 

OIL 

•J$6 

ABSOLUTELY  PURE 

A TRIAL  WILL  CONVINCE  YOU 


SWEET  AND  WHOLESOME 


It  is  an  absolutely 
pure  vegetable  oil. 
Free  from  chemi- 
cals, and  uniform. 


(133) 


“NEW  ERA”  WATER  COOLERS 


Reservoir  and  Ice  Cylinder,  Porcelain  Lined,  Nickel-Plated  Self-Closing  Faucet 


Fig.  471. 
OAK  GRAINED 

Six  Sizes 


This  Porcelain-Lined  Cooler  supplies  a long-felt  want  for  a suitable 
vessel  to  keep  for  sale  lemonade,  milk,  mead  and  other  summer  drinks. 
The  water  is  cooled  by  ice,  broken  in  small  pieces,  being  placed  in  a 
cylinder  covered  with  Porcelain  inside  and  out,  which  is  suspended 
from  the  cooler  cover,  consequently  the  ice  does  not  come  in  con- 
tact with  the  water.  Dirty  ice  is  just  as  good  as  any  for  the  Cooler. 

PRICE  LIST — Oak  Grained 


No 

Price, 

Each 

Capacity 

Extreme 

Height 

Diameter  of 
Base 

Weight, 

Boxed 

Ice 

Water 

903 

P 25 

b'/z  lbs. 

i'/2  gals. 

22%  in. 

1 i'/z  in.  • 

65  lbs. 

904 

9 75 

S'/z  “ 

2 “ 

24^  “ 

13  % “ 

75  “ 

905 

11  50 

10  “ 

3 

2734  “ 

15 

95  “ 

907 

14  00 

15 

4 

30 '/z  “ 

16 

105  “ 

908 

16  50 

20  “ 

5 

32 

“ 

115  “ 

910 

20  00 

26  “ 

6 

34 

17  L “ 

140  “ 

PRICE  LIST — Assorted  Colors  and  Decorations 


No. 

Price, 

Each 

Capacity 

Extreme 

Height 

Diameter  of 
Base 

Weight, 

Boxed 

Ice 

Water 

503 

#8  25 

6K  lbs. 

i'/z  gals. 

223^  in. 

113^  in. 

65  lbs. 

504 

9 75 

8'/z  “ 

2 “ 

24^  “ 

133^  “ 

75  “ 

5°5 

11  50 

IO  “ 

3 

27%.  “ 

15 

95  “ 

507 

14  00 

>5 

4 

30  >2  “ 

16 

105  “ 

508 

16  50 

20  “ 

5 

32 

16K  “ 

115  “ 

510 

20  OO 

26 

6 

34 

il'/z  “ 

140  “ 

Fig.  472. 


ASSORTED  COLORS  AND  DECORATIONS 

Six  Sizes 


(134) 


Tumbler  Drainers-For  Water  Coolers  Cooler  Stand  and  Drainer 


Grained 
Mahogany 
or  Oak 

Cast  Iron  Top 
and  Feet 

Hard  Maple 
Post 

Can  be  taken  apart 
to  pack 


Fig.  475. 

PRICE  LIST — Mahogany  or  Oak-Grained. 


Diameter  of  Top, 
Price,  Each.  Inside  Rim. 
$4.50  I2j4  inches 

5-25  IS 

6.25  18 


Extreme  Height. 
27  inches 
27  “ 

27  “ 


Shipping 
Weight. 
65  lbs. 
75 

85  “ 


(135) 


B O O K S 


T R ADR 


THE  BAKERS’  BOOK  IN  ENGLISH.  Edited  by  Emil  Braun. 

A complete  encyclopedia,  profusely  illustrated,  of  the  baking  trade,  in  two 

volumes.  Price  per  volume $2.50 

M.W  CAKE  AND  PASTRY  BAKER.  By  Charles  H.  Kinc. 

Replete  with  invaluable  recipes.  Price t oo 

PRINCIPLES  OF  BREAD  MAKING.  By  Wu.  Jago. 

An  elementary  work,  in  which,  nevertheless,  many  difficult  problems  are 

clearly  yet  simply  explained.  Price 80 

HINTS  ON  MODERN  CAKE  MAKING.  By  G.  D.  Lynn. 

Contains  many  working  recipes,  how  to  make  miscellaneous  cakes,  chapters  on 


methods,  machinery,  utensils,  etc.  Price,  1.15 

I HE  BRIT  ISH  BAKERS'  SELEC  1 ED  RECIPES.  . 

A collection  of  practical  and  up-to-date  recipes,  compiled  from  leading  authori- 
ties. Price,  9° 

VIENNA  AND  OTHER  FANCY  BREADS.  By  II.  Gribben. 

A practical,  illustrated  manual.  Price 11S 

BOHEMIAN -AMERICAN  CAKE  BAKER.  By  Math  Fink. 

Published  in  the  Bohemian  language.  A comprehensive  and  valuable  book  on 

cake  making  in  all  its  branches.  Price 1.00 

CAKES  AND  HOW  TO  MAKE  THEM.  By  Fred.  T.  Vine. 

1 he  Alpha  and  Omega  of  cakemaking.  Hundreds  of  recipes.  Price,  1.50 

THE  ABOVE  PRICES  INCLUDE  POSTAGE. 


(I 


CAKE  DECORATION.  By  Ernest  Sciiulbe. 

Photograhpically  reproduced,  full  size,  designs  of  cake  tops,  sides  and  ornaments 


with  explanatory  text.  Price,  1.75 

THE  MODERN  PRACTICAL  BREAD  MAKER.  By  Robert  Wells. 

Gives  the  newest  methods  of  making  bread  by  hand  and  machinery.  Price 1.25 

ICES— PLAIN  AND  DECORATED.  By  Fred.  T.  Vine. 

Tells  how  to  make  and  serve  them.  Illustrated  with  diagrams  and  colored 

plates.  Price 1.00 

SUITABLE  GOODS  FOR  HOT  PLATES.  By  IT.  Gribben. 

Contains  recipes  for  muffins,  crumpets,  scones,  etc.,  etc.  Price,  50 

PRACTICAL  HINTS  ON  FLOUR.  By  W.  T.  Bates. 

Written  in  a simple  direct  style — not  from  the  chemist’s  viewpoint.  Price 45 

DROEGE  & DITTHANN,  TREATISE  OF  THE  BAKERY  TRADES. 

The  best  and  most  complete  theoretical  treatise  of  the  Bakery  Trade.  Written 

in  German 1.00 

THE  BOOK  OF  BREAD.  By  Owen  Simmons. 


Unquestionably  the  most  valuable  and  instructive  book  on  the  subject  ever 
written.  Illustrated  in  colors.  Price 5.75 

THE  BOOK  OF  CAKES.  By  Lewis  & Bromley. 

A companion  volume  to  the  Book  of  Bread.  Handsomely  illustrated  in  colors. 

Price 5.75 

FIGURE  PIPING. 

The  only  complete  work  on  Figure  Piping  published.  Price 1.00 

ELEMENTARY  PRINCIPLES  OF  BREAD  MAKING.  By  Dr.  Goodkellow. 

As  the  title  indicates,  a rudimentary  but  scientific  treatise.  Price,  1.25 

THE  BREAD  AND  BISCUIT  BAKER.  By  Robert _ Wells. 

Many  recipes,  including  those  for  small  goods,  gingerbread,  etc.  Price 75 

ORNAMENTAL  CONFECTIONERY.  By  Robert  Wells. 

A book  of  designs,  etc.  Price 1.75 

TOFFY  AND  SWEETS.  By  Robert  Wells. 

The  art  of  sugar  boiling  made  easy.  Price,  50 

CAKE  DECORATION.  By  R.  Gommez. 

Contains  many  valuable  ideas  and  suggestions.  Price,  90 

THE  MODERN  PRACTICAL  CONFECTIONER.  By  W.  C.  Butler. 

Sound  and  practical  recipes  and  advice  for  the  making  of  buns,  cakes,  biscuits, 
ices,  jellies,  etc.  Price,  60 

PIPING  AND  ORNAMENTATION.  By  R.  Gommez. 

A manual  for  both  learners  and  workers.  Price 1.75 

SLAB  CAKES.  By  F.  Houghton. 

Recipes,  directions,  suggestions,  useful  to  every  baker.  Price 1.25 

CAKES.  AND  BUNS.  By  Robert  Wells. 

Directions  and  recipes.  Price 50 

THE  MODERN  FLOUR  CONFECTIONER.  By  Robert  YVells. 

Recipes  for  all  kinds  of  cheap  cakes,  biscuits,  etc.  Price 90 

ORNAMENTAL  CONFECTIONERY  and  THE  ART  OF  BAKING.  By  II.  HuEC. 

A comprehensive  volume,  covering  the  subject  in  a masterly  manner.  Price,...  2.00 
BOOKKEEPING  FOR  SMALL  TRADERS.  By  John  Allison. 

A simple  yet  instructive  treatise.  Price,  1.00 

PRACTICAL  PASTRY.  By  “Compton  Dene.” 

The  Alpha  and  Omega  of  Pastry.  Illustrated.  Price 1.25 

ORDER  BY  TITLE  AND  NAME  OF  AUTHOR,  INCLOSING  MONEY. 


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(i37) 


High  Pyramid 


Fig.  483. 

THREE  CUTTERS  IN  ONE  RACK 


This  arrangement  is  especially  adapted  to  small,  space,  taking  up  very 
little  room  on  the  counter  and  giving  six  regular  sizes  of  sheets. 

PRICE: 


Japanned  Cutter,  $1.00  each,  any  size,  or  Pyramid,  $3.00 

Nickel-Plated  “ 1.50  “ “ “ 4.50 


Full  line  of  Paper  in  stock,  all  sizes  of  rolls,  in  many  grades 

The  experimental  stage  has  long  been  passed,  the  large  use  and  steadily- 
increasing  demand  proves  that  the  use  of  wrapping  in  roll  rather  than  in 
sheets,  is  in  the  direction  of  economy.  Thrifty  dealers  know  that  its  use 
saves  time,  space,  paper  and,  therefore,  money. 


Hanging  Cutter 


Fig.  484. 

This  style  can  be  attached  to  under  side  of  counter. 

They  are  made  to  hold  rolls  of  the  following  widths : 

6 in.,  9 in.,  12  in.,  15  in.,  18  in., 

20  in.,  24  in.,  27  in.,  30  in.,  36  in. 

Price,  $1.00  each,  any  size,  Japanned  finish. 

1.50  “ “ Nickel-Plated. 

We  carry  stock  of  all  grades  of  paper  in  sizes  to  suit. 

Hanging  Cutter 

With  Bracket  and  Single  Stand  on  Top 

Pyramid  form,  to  be  attached  to  wall 


Price,  complete  (any  two  sizes),  Japanned  finish $2.25 

“ “ “ “ “ Nickel-Plated,  325 


(138) 


CUSTARD  CREAM 

FOR  PIES,  CUSTARDS,  ECLAIRS,  CREAM  PUFFS 
ICE  CREAM  AND  ICES 

requires  no  heat,  cooking  or  soaking  and  is  always  ready  for  use,  guaran- 
teed strictly  pure  and  free  from  gelatine  and  gum  arabic.  It  immediately 
thickens  the  Custard,  not  allowing  the  Corn  Starch  or  other  ingredients  to 
settle  on  the  bottom  crust;  it  keeps  the  bottom  crust  dry  and  flaky;  the 
Custard  will  not  break  or  crack  in  transportation;  will  stand  up,  never  fall- 
ing down  in  the  centre  and  will  save  from  four  to  twelve  eggs  to  every 
gallon  of  Custard,  and  allow  the  use  of  Condensed  Milk  or  artificial  eggs. 

DIRECTIONS. 

To  one  gallon  of  milk  use  pounds  of  granulated  sugar,  4 ounces  corn 
starch,  12  to  16  whole  eggs,  a good  pinch  of  salt,  a pinch  of  mace  and  one 
ounce  M-M  Co.’s  Custard  Cream.  Sugar,  corn  starch,  salt,  mace  and  Cus- 
tard Cream  to  be  mixed  together  dry.  Beat  eggs  and  half  of  milk  good, 
add  dry  mixture  and  rest  of  milk,  and  beat  to  a finish.  A cheaper  custard 
than  the  above  can  be  made  by  using  less  eggs  and  a little  more  Custard 
Cream.  For  cream  puffs,  eclairs,  or  cake  filling,  simply  bring  the  above 
mixture  to  a boil  and  flavor.  A little  Custard  Cream  added  to  a merangue 
will  help  it  beat  up,  and  it  will  not  become  watery.  A little  Custard  Cream 
added  to  watery  pie  fruit  will  make  a dry  fruit  pie. 

FOR  ICE  CREAM. 

Directions — Use  ij4  ounces  Custard  Cream  to  each  gallon  of  raw  cream, 
or  to  each  gallon  of  reduced  condensed  milk  or  evaporated  cream.  Mix 
thoroughly  with  the  sugar  before  the  sugar  is  added  to  the  batch.  Use  no 
gelatine,  as  Custard  Cream  does  all  that  gelatine  will  do,  and  much  more. 
If  milk  or  cream  is  cooked  or  boiled,  do  not  add  the  Custard  Cream  till 
batch  is  absolutely  cold.  Never  dissolve  it  with  water  or  milk. 

Sample  sent  on  application  free  of  charge. 


039) 


* * GALVANIZED  CANS  AND  PAILS  * * 


ASH  CANS 


Galvanized. 


Nos.  Dimensions. 

6'A,  14  x 19  in. 

7  15  x 26  in. 

8  17  x 26  in. 

9  18  x 26  in. 

10 20  x 26  in. 


Soldered  water-tight,  extra, 
each. 


Stable  Cans  and  Covers 

Galvanized. 


Fig.  480. 


Fitted  with  patent  steel  slats ; heavy  stamped 
outside  rim  covers;  reinforced  wrought-iron 
handles. 

No.  Top  Diam.  Bottom  Diam.  Height. 
120  24  in.  20  in.  30  in. 

120  Extra  Covers. 

(140) 


OILY  WASTE  CANS 

WITH  SELF-CLOSING  COVERS 

Galvanized. 


Fig.  481. 


No.  1 Series,  with  Side  Handles 

Arc  constructed  in  the  black  and  galvanized 
afterwards. 

Are  approved  and  recommended  by  Board  of 
Fire  Underwriters. 


Dimensions 

Nos. 

Nos. 

Over  All 

I 

II,  ... 

1 1 x 15  in. 

2 

22,  ... 

12  x 18  in. 

3 

33 

4 

44. 

14  x 22  in. 

5 

17  x 24  in. 

6 

7 

20  x 30  in. 

8 

Oily 

Waste 

Cans  with  bails,  $1.00  per  doz, 

extra. 

All  sizes  constantly  carried  in  stock. 

Wedding  Cake 


Fig.  486. 


CAKE  BOXES  CAN  BE  MADE  IN  ANY 
DESIGN  OF  PAPER  AT  SHORT  NOTICE 


Price 


No. 

Paper  Covering. 

X 

ice. 

Style. 

Per  100 

00/F 

White  Fleur  de  I. is 

2)4 

X 2 / 

C I 

Plain  Cover,  

$300 

0 

“ Moire,  

3 

X 2/.  > 

I 

3.00 

II 

“ silver  edge,  

4)4 

\ \y4 

< i)4 

“ 

3.00 

18 

“ “ 

4)4 

* 1 H 

c i)4 

4.00 

18/s 

“ it 

X 2 ? 

c i)4 

3.00 

27/ 

“ Fleur  de  Lis 

4 '4 

X 2 > 

c/> 

Telescope  cover 

3.00 

30/  H 

“ Eggshell 

4)4 

X 2 > 

D4 

“ projecting 

edge/  7.00 

30/S 

“ Moire,  

3 

X 2 

■c  1)4 

3.00 

31/E 

“ Empire,  

x 21/  3 

C I 

6.00 

51/K 

“ Kid 

254 

X 2)4  3 

C I 

5 00 

30/CC 

“ Colonial 

4 

X 1)4  3 

c 1)4 

5 00 

(HO 


CAKE  ORNAMENTS 


12  INCHES  HIGH  6 INCHES  WIDE  10  INCHES  HIGH  5 INCHES  WIDE 

Price  $2.00  each  Price  $1.20  each 


6 INCHES  HIGH  4 INCHES  WIDE  12  INCHES  HIGH  6 INCHES  WIDE  7 INCHES  HIGH  4 INCHES  WIDE 

Price  50c.  each  Price  85c.  each  Price  60c.  each 


CAKE  ORNAMENTS 


404  433  474 

8 Inches  High  4 Inches  Wide  8 Inches  Hi-gh  4 Inches  Wide  12  Inches  High  5 Inches  Wide 

Price  60c.  each  Price  75c.  each  Price  $1.25  each 


7 Inches  High  454  Inches  Wide  9 Inches  High  6 Inches  Wide 

Price  50c.  each  Price  $1.25  each 


In.  High  4 In.  Wide  8 Inches  High  5 Inches  Wide  9 inches  High  4 inches  Wide 

Price,  75c.  each  Price,  75c.  each  Price,  85c.  each 


CAKE  ORNAMENTS 


546  546  A 

11  Inches  High  6 Inches  Wide  11  Inches  High  6 Inches  Wide 

Price,  $1.00  each  Price,  $1.40  each 


1 


546  B 548 

9 Inches  High  5 Inches  Wide  7 Inches  High  4 inches  Wide 

Price,  75c.  each  Price,  50c.  each 


648  656 

12  Inches  High  8 Inches  Wide  12  Inches  High  6 Inches  Wide 

Price,  $2.50  each  Price,  $2.00  each 


CAKE  ORNAMENTS 


12  Inches  High  5 Inches  Wide  14  inches  High  6 Inches  Wide  12  Inches  High  5 Inches  Wide 


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This  Machine  thoroughly  Washes  and  Cleans  50  lbs.  of 
fruit  per  minute.  Come  and  see  how  it  is  done. 


(i5°) 


RAISINS  AND 
CURRANTS 


\ 7E  thoroughly  wash  and  clean  all  Raisins 
* * and  Currants  sold  by  us.  We  handle 
nothing  but  high  grade  fruit.  Buying  in  large 
quantities  enables  us  to  secure  the  lowest  pos- 
sible prices,  and  we  therefore  can  offer  them  to 
the  trade  at  lower  prices  than  others  ask  for 
them. 


WALL  CASE 

Special  designs  and  prices  cheerfully  quoted.  Suitable 
for  any  use  to  which  a Wall  Case  is  put.  Top  12  inches  deep, 
base  16  inches  deep. 

We  wish  to  state  that  our  Cases  are  the  neatest,  strongest 
and  best-finished  Cases  now  on  the  market. 

UNPACKING 

Always  keep  Cases  top  side  up  when  unpacking  to  prevent 
beveled  plate  tops  from  sliding  off.  Remove  box  from  top 
and  sides  of  Case,  removing  bottom  last. 

In  removing  box  from  Knock  Down  Case  always  lay  flat, 
remove  box  covering. 

OUR  KNOCK-DOWN  CASES 

For  shipment  to  distant  points  enable  the  purchaser  to  ob- 
tain as  good  a case  as  skill  can  produce  and  at  practically  the 
same  price  as  our  local  customers.  By  our  (K.  D.)  knock 
down  feature,  top,  sides  and  back  are  removed  with  glass  all 
in  place  and  laid  flat  on  base  and  carefully  boxed.  These 
cases  can  be  easily  put  together  by  anyone,  a screw-driver 
being  the  only  tool  required.  Then  Case  will  be  all  ready  to 
trim  with  goods  you  wish  to  display. 

Freight  saving  is  immense,  being  only  about  one-third  that 
of  cases  shipped  set  up. 

Investigate  this  feature. 

GLASS 

Polished  Plate  Glass  is  about  J4  inch  thick,  and  is  used 
for  cases  throughout  or  beveled  for  top,  whichever  you  re- 
quire; the  surface  is  polished. 

D.  S.  A.  Glass  is  double  strength  American,  about  % inch 
in  thickness;  not  so  clear  nor  strong  as  Polished  Plate,  and 
much  less  expensive. 


PRICE  ON  APPLICATION. 


Fig.  489. 


(150 


WALL  CASE 


Fig.  490. 


Specifications— Manufactured  of  carefully-seiected  plain  white  oak, 
neatly-finished  latest  shade,  Golden  Oak — any  length.  Height,  7 ft.  3 in.,  top 
section  12  in.  deep;  lower  section,  14  in.  deep.  Sliding  doors  glazed  with 
best  D.  S.  A.  glass  on  top,  neatly  paneled  sliding  doors  in  base,  two  wood 
shelves,  neat  cornice.  An  ornament  to  any  store.  Price  on  application. 


G Foot  Oisplay  Case 


Fig.  491. 


Manufactured  of  carefully-selected  plain  white  oak.  O.  G.  receding 
base,  neatly  finished.  Doors  slide  on  metal  rollers  and  metal  track.  Full 
length  mirrors  in  doors.  Bottom  covered  with  cloth.  Three  polished 
plate  glass  shelves  on  adjustable  nickeled  brackets.  All  edges  of  glass 
shelves  ground  smooth.  All  glass  bedded  in  putty.  Made  in  grade  “A.” 
Height,  43  inches;  width,  26  inches. 

Price  on  application. 


(152) 


Fig.  492. 


6 and  8 ft.  Display  Case 

Manufactured  of  carefully-selected  plain  white  oak,  neatly  finished.  Slid- 
ing doors,  glazed  with  D.  S.  A.  glass.  Bottom  covered  with  cloth.  Pol- 
ished wood  shelves.  Regularly  made  in  6 ft.  and  8 ft.  lengths,  grade  “A" 
or  B.  All  glass  bedded  in  putty.  Top  and  front  glass  divided  as  shown 
in  cut.  Height,  40  inches;  width,  24  inches. 

I.atest  shade,  Golden  Oak  finish. 

GRADES  “A” — Beveled  polished  plate  top  laid  on  felt,  balance  glass  best 
double  strength.  6 ft.  and  8 ft. 

“fi" — All  best  double  strength  glass.  6 ft.  and  8 ft. 

Made  and  packed  K.  D.  for  distant  shipment. 


Glass  Counter 

This  illustration  represents  our  No.  20  Glass  Counter.  Made  34  in.  high, 
26  in.  wide;  sliding  glass  doors  on  hack,  one  12-inch  shelf  of  wood,  polished 
finish. 

Cases  neatly  finished. 

D.  S.  A.  glass  or  solid  oak  top  cases. 

Polished  plate  glass  top,  laid  in  flush. 

Prices  on  application. 


HOW  CASHS  last  many  a year. 

j*' A •!  Does  he  gain  who  apparently  saves  a few  pennies  per  lineal  foot,  and  by 
that  loses  just  those  essential  finishing  touches? 


Fig.  494. 


COUNTER  CASE,  WITH  RECEDING  FRONT. 

With  or  without  shelf.  Twenty-eight  inches  wide  at  base,  fourteen  inches  wide 
at  top,  glass  in  top  io  inches  wide,  15  or  seventeen  inches  high.  Regularly  made 
with  double  strength  glass  throughout,  except  doors,  which  are  glazed  with  American 
mirrors.  Doors  um  011  hardwood  ways. 

This  case  is  shipped  “ knocked  down,”  effecting  a great  saving  in  freight. 


PBICES  OlfcT 


I Ax  1 8x56  CAKE  ORNAMENT  DISPLAY  CASE 


Cake 

“ Ornament  ” 

Display 

Case 

on  Ball 

Bearing 

Casters 


Fig.  495. 

Wood  frame,  securely  built  on  base;  finished  in  outside  varnish  to  stand 
weather.  Built  of  plain  white  oak  and  glazed  with  best  D.  S.  A.  glass 
throughout. 

Case  over  all  is  24  x 24  in.  square  and  6 ft.  high.  Door  in  back,  fitted  with 
lock.  Glass  or  wood  shelves.  Special  sizes  to  order  only. 

Price,  size  above,  $26.50. 


Fig.  496. 


COUNTER  CASE 


Fig.  497. 


Manufactured  of  carefully-selected  plain  white  oak  with  improved  square 
moulding.  Sliding  doors  with  mirrors,  neatly  finished.  Height,  17  in.; 
width,  27  in.;  lengths,  4 ft.,  5 ft.  and  6 ft.  Cut  above  represents  6 ft.  case. 
4 ft.  and  5 ft.  lengths  have  no  division  in  glass.  Made  in  grade  “B”  only. 
Price,  per  foot,  $2.50 


(155) 


DISPLA  Y 

NICKEL 


STAN  D S 

PLATED 


Plates  8,  10  and  12  inches  in  diameter. 
Height,  21  inches. 


Plates  10,  11  and  12  inches  square. 
Height,  21  inches. 


$5.00 


Fig.  499H 


Same  price  as  Fig.  498. 


TWO  AND  THREE  SHELVES 

2 Shelves, 

9 in.  wide,  36  in.  long,  21  in.  high. 
Price $12.00 

3 Shelves, 

8 in.  wide,  35  in.  long,  3 Yz  in.  high. 
Price $15.00 


Price, 


$5.00 


Price 


No.  1-3  Plates  10  in  , 12  in.,  14  in.  No  j_16  inches  hi  h 

24  in.  high.  $10. 00  each. 

No.  2—2  Plates  10  in.,  12  in.  18  in.  2 Plates  9 in.  and  11  in.  diatn. 
high.  $8.00  each. 

With  Decorated  China  Plates. 


Price,  $5.00  each. 


— Niclvlecl  (on  Brass) 

DECORATED 
CHINA 
CAKE 
SALVERS 

NICKEL  PLATED 
TRIMMING 


No.  2—23  inches  high. 

3 Plates  9 in.,  11  in.  and  13  in.  diaui. 
Price,  $7-50  each. 


(157) 


No.  \—h\i  in.  high,  12  in.  diaui.,  $3.00  each 
No.  2— 5'X  in.  high,  12^/  in.diam.,  3.25  *' 


SHOW  CASES 


Fig.  502. 


French  Double  Thick  Glass.  Full  German  Silver  Frame.  Spring  Hinge  or 
Sliding  Doorv  Oval,  Bevel  or  Straight  Fronts. 

? feet  long $5.00  7 feet  long $11.50 

7.25  8 “ '3-50 

9.10  9 “ 1 5-5° 

16.50 


4 

5 
0 


10.30  10 


COMBINATION  SHOW  CASES 


ig.  504. 

In  metal  or  wood  of  every  description.  Prices  on  application. 

EXCELSIOR  SHOW  CASES 


Fig.  505. 

In  metal  or  wood  of  every  description.  Prices  oil  application. 


Fig.  506. 


Patent  Knock-Down 
Pie  Case 


No.  i.  Front,  glass;  doors  and  sides, 
wire  screens  ; spring  hinged  doors.  Size, 
20  inches  high,  13  1 \4  inches  deep  and  25 
inches  wide.  This  case  holds  18  pies, 
any  size  np  to  10  inches. 

In  imitation  Mahogany  or  Cherry,  price  each,  $3.40 
Oak  “ 4.00 


Fig.  507. 


No.  2.  Size,  20  inches  high,  12  inches 
deep  and  22  inches  wide. 

In  imitation  Mahogany  or  Cherry,  price  each,  $3.20 
Oak “ 3 75 

No.  3.  This  style  is  made  with  glass 
front  and  sides,  and  spring-hinged  doors 
with  wire  screens.  Size,  2 jpf  inches 
high,  14  inches  deep  and  25 y2  inches 
wide. 

In  imitation  Mahoagny  or  Cherry,  price  each,  $4.75 
Oak “ 6.25 

No.  4.  Same  style  and  size  as  No.  3, 
except  the  sides,  which  are  wire  cloth. 

Iu  imitation  Mahogany  or  Cherry,  price  each,  $4.35 
Oak “ 4.85 


(159) 


PATENT 

KNOCK-DOWN 

SHOW 

CASES 


Patent  655,952 

This  cut  shows  our  Patent  show  cases 
“ knocked-down  ” ready  for  shipment.  It 
will  give  the  reader  a comprehensive  idea 
of  the  small  space  the}'  require  for  stor- 
age, etc.  Shipped  in  this  manner  it  means 
a saving  of  66 73  per  cent,  in  freight  alone. 
They  are  shipped  very  much  the  same  as 
glass — thereby  reducing  the  risk  of  break- 
age to  a minimum.  They  are  also  the 
lightest,  as  well  as  the  neatest  and  strong- 
est Knock-Down  Show  Cases  in  the  world. 


KORNO  PRODUCTS 


MUSSGSLLER-M  ANGELS 
COMPANY 


(i6o) 


SOLID  OAK  BREAD  DISPLAY  CASES 


PANELLED  AND 
VENTILATOR  DOOR 


SHIPPED,  KNOCKED  DOWN,  ONE  IN  A CRATE 


Fig.  509. 

STYLE  I. 

Is  the  smallest  size  we  make,  and  is  especially 
adapted  for  small  trade. 

22  inches  square  andj24  inches  high. 

Price,  $4.oo  each. 

1 1 


Fig.  510. 

STYLE  J. 

Size  24  x 32  inches. 

This  is  the  most  popular  case  as  far  as  size  is  con 
cerned.  Door,  wood  panel,  with  wire  screen  for  venti 
lation.  Two  slat  shelves,  and  glass  sides. 

Price,  $5.25  each. 

(161) 


Fig.  511. 
STYLE  K. 

Size,  26  x 38  inches. 


The  KNOCK-DOWN  features  embodied  in  all  our 
Bread  cases,  put  them  within  the  reach  of  all,  as  you 
save  66 73  per  cent,  on  freight  alone.  They  are  easily 
set  up,  and  for  beauty,  rigidity  and  selling  qualities, 
they  stand  alone.  They  are  unexcelled  by  any  cases 
upon  the  market  to-day. 

Price,  $7.50  each. 


TRAY  DISPLAY  TABLE 


They  are  made  in  any  length  from  3 to  12  feet.  The  inside  depth  of  the  tray  is  in  all  cases  2x/z  inches. 
The  most  popular  seller  is  the  No.  512,  which  is  18  inches  wide. 


Made  with  an  “ upper  deck,”  as 
shown,  the  upper  deck  being  a tray  the 
same  length  as  the  lower  one,  one-half 
inch  deep  inside,  and  12  inches  wide; 
15  inches  above  the  large  tray.  This 
table  has  the  heavy  legs. 

These  tables  ship  “ knocked  down,” 
taking  a low  freight  rate. 

PRICES  02ST  -AE=E5XJIC^L,T’I02Sr. 


(162) 


Fig.  512. 


COMBINATION  DISPLAY  TABLES 

ADJUSTABLE  TO  ANY  POSITION  FROM  FLAT  TO  UPRIGHT 


Because  of  the  various  positions  to  which  these  Tables  may  be  adjusted,  and  for  that  reason  the  wide  range  of  uses  to  which  they  are  adapted,  their 
popularity  is  unabating.  Tens  of  thousands  are  in  use  in  all  kinds  of  stores  almost  everywhere. 

There  is  combined  in  each  Table  a series  of  adjustments  and  positions,  some  of  which  will  apply  to  almost  any  conceivable  requirement. 

At  one  time  a flat  Table  is  desired  for  a certain  temporary  use,  then  upright  shelving,  or  shelves  slanting  like  steps,  or  the  Table  in  a slanting 
position  and  the  shelves  also  slanted  to  another  angle,  or  a flat  surface  set  ton  an  angle — here  they  are,  all  of  them,  and  more,  combined  in  one. 

Once  something  of  a fad,  but  now  many  merchants  do  not  count  that  they  are  equipped  unless  they  have  at  hand  several  of  these  tables  to  use 
when  needed. 

They  are  utilized  for  special  sales,  or  to  call  attention  for  a short  time  to  a new  line  of  goods  just  received,  or  to  put  prominently  before  customers 
remnants,  or  odds  and  ends  which  it  is  desired  to  close  out,  as  well  as  todisplay  at  any  time,  in  any  place,  an  endless  variety  of  merchandise. 


Fig.  513. 


The  shelves  are  five  in  number,  12  inches  wide 
and  28,  30,  32  or  36  inches  long,  and  the  length 
of  the  shelves  in  this  style  represents  the  full 
width  of  the  Table,  the  standards  being  inside, 
as  shown.  The  dimensions  of  the  table  wnen 
flat  are  5 feet  one  way  by  whatever  the  length  ot 
the  shelves  may  be  the  other  way.  Height  when 
flat,  inches.  Height  to  top  shelf  when  up- 

right, 57  inches. 

PRICE,  $10.00  EACH. 

(163) 


MUSSG1LLER-MANGELS  COMPANY 


MUSSGILLER-MANGELS  COMPANY 


A NEW. ONE  AND  A GOOD  ONE 

THE  M-M  CO.  BREAD  RACK 

No.  i. — This  is  without  doubt  the  Best  Bread  Rack  on  the 
market:  once  used  you  will  use  no  other.  The  frame  is  made  of 
l Vi  inch  angle  steel,  reinforced  at  the  four  comers  by  ift  inch 
angle  and  plate,  insuring  stability  and  strength;  I inch  angles 
siipponng  shelves  riveted  at  each  end  to  uprights.  Each  shelf 
is  made  in  two  sections  which  can  be  taken  out  and  cleanded,  each 
section  containing  four  slats,  a inches  wide,  ft  inch  thick  of 
straight  grained  selected  poplar  wood.  Rack  mounted  on  a 
inch  wheel  ball-bearing  casters,  fastened  to*  plate,  which  is  rivited 
to  bottom  of  rack. 

STOCK  SIZE: — Height  from  floor  6 feet;  length  5 feet  6J4 
inches;  width  28  inches;  number  of  shelves,  10;  space  between 
shelves,  6 inches.  Average  weight,  300  pounds. 

PRICE.  520.00  , 

No.  a. — Is  made  same  size  as  above  with  galvanized  wire 
shelves.  These  shelves  are  made  with  a strong  wood  frame, 
covered  with  a heavy  */,  inch  mesh  wire  screen,  which  insures 
quick  work  and  more  uniform  bread. 

PRICE.  525.00 

We  also  make  a variety  of  Special  Racks,  and  would  be  pleas-' 
ed  to  submit  sketches  covering  our  customers’  requirements,  and 
as  our  facilities  for  turning  out  this  class  of  work  arc  the  very 
best,  we  know  we  can  save  you  money. 

No.  3.— Hight  from  floor  5 feet  II  inches;  length,  3 feet 
inches;  width  a feet  3 inches;  number  of  wire  mesh  shelves,  6; 
space  between  shelves,  inches.  Mounted  on  4 inch  ball-bear- 
ing casters. 

PRICE.  520  00.  NET 


N o O K.  * D O W N 13  H ID  A D R A O 

We  can  furnish  any  •/  ihe  above  knocked  down  for  shipping  at  above  prices 


182  DUANE  STREET.  NEW  YORK 


MUSSGILLER-MANGELS  COMPANY: 


182  DUANE  STREET.  NEW  YORK 


MUSSGILLER-MANGELS  COMPAN 


WE  CLAIM  that  we  can  offer  ONE-PIECE  BREAD  PANS  at  prices  so  low  that  we 
have  yet  to  lose  an  order  where  Price  and  Quality  are  considered..  If  you 
doubt  this,  write  for  samples  and  prices.  , We  can  furnish  anything  in  THE  PAN  LINE. 


HAVE  YOUR  BREAD  PANS  STRAPPED 


A RED  HOT  FAVORITE 

WITH  the: 

Barer  and  Confectioner 


M-IYT  GAS  STOVE 

SEND  FOR  STOVE  CATALOGUE 

For  Boiling  Candy, 
Cooking  Crullers, 
Heating  Water,  &c. 


Furnished  with 
ourSTAR  BURNER 
which  can  be  regu- 
lated from  the  out- 
side to  increase  or 
reduce  the  supply 
of  gas.  Consumes 
from  30  to  90  feet 
of  gas  per  hour,  as 
may  be  required. 

19  inches  diam. 

24i4  inches  high. 


NO  DUST  OR  ASHES  to  spoil  the  batch,  no  burn- 
ing nor  overheating  the  room,  no  danger  of  boiling 
over,  as  the  gas  can  be  turned  off  at  once,  in  fact,  per- 
fect and  absolute  control  of  heat  is  obtained. 

PRICE,  $15.00  Net,  F.  O.  B.  N.  Y. 


MUSSGILLER-MANGELS  COMPANY 

182  DUANE  STREET,  NEW  YORK 


■ 


(16 


Oi 


PANS!  PANS!  PANS! 


I ¥ /C  f A ¥ ft /l  that  we  can  offer  OfiE- 

W Ct  O I f\l  PIECE  "BPEAT)  PAflS 

■ »'  at  prices  so  low  that  we 

have  yet  to  lose  an  order  where  Price  and  Quality  are  con- 
sidered. If  you  doubt  this,  write  for  samples  and  prices. 
Wo  can  furnish  anything  in  the  PAN  line 


WE  STAMP  NAMES  IN 
8 HEAD  PANS 
FREE  OF  CHARGE 


HAVE  YOUR 
BREAD  PANS 

STRAPPED 


MussgiHer-Mangels  Co. 

182  DUANE  STREET,  NEW  YORK  C1TV 


CURRANTS 

Put  up  in  35  and  50-pound  boxes 
and  barrels. 


SULTANA  RAISINS 


Imported  and  Domestic,  put  up  in 
50-pound  boxes  and  barrels. 


j 


TIGER  BRAND 

Cleaned  Currants  and  Raisins 

Always  command  a higher  price  than  any 
other  like  goods  in  the  market,  being 
thoroughly  washed  and  cleaned. 

We  have  the  latest  improved  machinery 
and  pay  particular  attention  to  this  im- 
partant  part  of  our  business. 

Almost  the  entire  trade  now  uses  the 
cleaned  fruits,  and  ours  are  the  recognized 
standard. 


Send  for  Samples  and  Prices 


(166) 


No.  3 VICTOR  SAFE 


No.  4 VICTOR  SAFE 


FOUR-TUMBLER  NON-PICKABLE  COMBINATION  LOCK 


Fig.  521. 


DIMENSIONS. 

High.  Wide.  Deep. 

Outside,  ...  29  in.  18  in.  18  in.  ( 

Inside,  ....  15  “ 10  “ 10  “ \ 


Approximate 
W eight. 

500  pounds. 


Retail  Price. 

\ $40.00 

l 


Sub-treasury,  5x5x8,  with  duplicate  flat  keys  and  metal  cash  tray. 
Drawer  and  two  pigeon  holes  under  sub-treasury.  Book-space,  15  x 5 x 10. 

This  safe  is  one  of  our  leaders.  It  gives  to  the  professional  man  ample 
capacity,  not  only  for  books  and  papers,  but  for  instruments.  It  is  suffici- 
ently roomy  for  quite  a large  business,  holding  ledger,  journal  and  cash 
book  of  standard  size,  with  room  for  other  small  books.  Sub-treasury  draw- 
ers and  pigeon  holes  furnish  room  for  money,  papers,  etc.,  that  is  really 
necessary  to  an  ordinary  business. 


FOUR-TUMBLER  NON-PICKABLE  COMBINATION  LOCK 


Fig.  522. 


DIMENSIONS. 

High.  Wide.  Deep. 

Outside,  ...  33  in.  22  in.  22  in.  ) 

Inside,  ....  19  “ 14  “ 12J/2  “ j 


A pproxiniate 
W eight. 

800  pounds. 


{ 


Retail  Price. 

$60.00 


Sub-treasury,  5x6x9,  with  duplicate  flat  keys  and  metal  cash  tray.  Drawer 
and  two  pigeon  holes  under  sub-treasury.  Book  space,  19x9x12^2. 


Special  inside  iron  door  covering  entire  front  of  safe,  with  duplicate  flat 
key  lock.  This  is  our  great  postal  service,  express  and  railroad  safe,  also 
county  official  safe.  We  reach  an  excellent  class  of  business  men  with  No.  4. 


(167) 


Fig.  523. 

Quartered  Oak  or  Mahogany  Finish. 

With  Solid  Mahogany  Polished  Top,  $1.00  per 
Table  extra. 


Fig.  526. 

Quartered  Oak  or  Mahogany  Finish  Top. 


2 ft.  6 diameter,  medium  stand,  $6.50 

3 ft.  “ heavy  “ 7-5° 

j ft.  6 “ “ “ 8.50 


.V ith  Solid  Mahogany  Polished  Top,  $1.00  per 
Table  extra. 


PATENT 

FOLDING 


Fig.  529. 


TABLES 


WHITEWOOD  TOP 

MAPLE  LEGS  IN  THE 
WOOD 


C ft.  x 2 ft 

86.25  | 

6 ft.  x 3 ft  

87.25  1 

1 8 ft.  x 2ft ... 

$8  00 

6 ft  x 2 ft.  6 

6.75  | 

6 ft.  x 3 ft  6 

8.25 

| 8 ft.  x 2 ft.  6 

7.50  | 8 ft  x 3 ft.  6 

9. 00 

Showing  Seven  Tables  Folded,  Occupying  the  Space  of  an  Ordinary  Table. 


(168) 


Shipping  Boxes 

Woven  Tapered  Boxes 

Style  D 


Ecu 

gth. 

Width. 

Price 

Ten 

gth. 

Width. 

Price 

No. 

Top. 

Bot. 

Top. 

Bot. 

Dcp. 

Called. 

Each.  A 

To. 

Top. 

Bot. 

Top. 

Bot. 

Dcp. 

Call 

ed. 

Each. 

D /2 

17 

15 

11/2 

8Y2 

7 

Yz  bu... 

$o.6oD 

3 

28 

24 

19 

14 

13 

3 

bu., 

$1.45 

D 

19 

16 

1.3 

10 

8 

Y bu.,. 

.65D 

4 

28 

24 

19 

14 

16 

4 

bu., 

1.80 

D 1 

22 

18 

15 

13 

8 

1 bu.,. 

75D 

5 

32 

27 

20 

15 

20 

5 

bu., 

2.20 

D 1 y. 

26 

21 

16 

12 

10 

1 Yz  bu.,. 

.85D 

6 

34 

29 

22 

17 

20 

6 

bu., 

2.60 

D 2 

26 

22 

17 

13 

12 

2 bu.,. 

1. 10 

Oak  Baskets 


Our  Oak  Baskets  have  no  equal.  Will  stand  the  hardest 
usage. 


No.  i.  14x24x10,  each  $1.00 

2.  16  x 25  x 10, “ 1.25 

3.  18  x 28  x 10 “ 1.50 


Round  Rye  Bread  Baskets 


Special  Discount 
on  Quantities 


Fig.  532. 


We  carry  a large 
stock  of  long  and 
round  Bread 
Baskets 


8 inches,  per  dozen,  $1.50 

9 “ " 175 

10  “ “ 2.00 

11  “ “ 2.25 


Long  Rye  Bread  Baskets 


Fig.  533. 


15  inches,  per  dozen.  $2.30 

16  “ “ 3.00 

18  “ “ 3-50 

20  “ “ 4.00 


Split  Rattan  Baskets 


Fig.  534. 


20x13x6  in., each,  $0.65  26xi6x  9 in  , each,  $1.00 

22x14x7  “ ....  “ .75  28x20x10“  “ 125 

24  x 15  x 8 “ “ .85 

Any  Size  to  Order. 


Fig.  531. 


Any  Size  to  Order. 


HAT  HOOKS  AND  BUTLER  TRAYS 
AND  STANDS 


OAK  OR  MAHOGANY  FINISH 


No.  535. 


Price,  $2.00. 


No.  536. 

3 Hooks,  $1.50  ; 4 Hooks,  $1.75  ; 
5 Hooks,  $2.00. 


No.  537- 


No.  538. 


French  Beveled  Plate. 

Size  of  glass,  24  in.  x 14  in.,  $5.00. 


French  Beveled  Plate. 

Size  of  glass,  12  in.  x 12  in.,  $3.25 
Size  of  glass,  14  in.  x 14  in.,  $3.75 


(170) 


Oak  or  Mahogany  Finish 


MAM 

No.  539-  ( Brass  Hooks. ) 

3 Hooks,  $3.75  ; 4 Hooks,  $4.75. 


CHAIRS  ( OAK  OR  MAHOGANY  FINISH ) 


Open  Cane  Seats,  $18.50  per  dozen.  Open  Cane  Seats,  Extra 
Strong  Chairs,  front  legs  blocked  in,  $22.00  per  dozen. 

GENUINE  BENT  WOOD  CHAIRS 

Finished  in  Oak,  Mahogany  (light  and  dark),  and  natural  (pol- 
ished on  wood),  $24.00  per  dozen. 


The  “Palace”  Refrigerator 


The  “Labrador”  Refrigerator 

WITH  PATENT  REMOVABLE  ICE  CHAMBER 


Fig.  541. 


Outside — Ash,  Golden  Finish.  Inside — Zinc,  with  Wood  Backing. 

Trimmings— Polished  Brass.  Shelves — Galvanized  Iron,  Slatted.  Walls— 
Packed  with  Charcoal,  with  Heavy  Paper  each  side.  Ice  Chamber 
— Heavy  Galvanized  Iron,  Flat  Bottom,  with  Corrugated  Ice 
Rack.  Casters — Maple,  with  Patent  Spring  Socket. 

Outside  Dimensions,  including  Mouldings— 52  inches  wide;  29  inches  deep; 
60  inches  high. 

Capacity  of  Chamber — 400  pounds. 

Door  Sizes,  Provision  Compartments — 13  inches  high,  18  inches  wide; 
1914  inches  high,  1814  inches  wide. 

Shipping  Weight,  Crated— 535  pounds. 

PRICE,  $90.00. 


Fig.  542. 


Outside — Ash,  Golden  Finish.  Inside — Zinc,  with  Wood  Backing. 

Trimmings — Polished  Brass.  Shelves — Galvanized  Iron,  Slatted.  Walls- 
Packed  with  Charcoal,  with  Heavy  Paper  each  side.  Ice  Chamber 
—Heavy  Galvanized  Iron,  with  Corrugated  Ice  Rack. 

Casters— Maple,  with  Patent  Spring  Socket. 

Outside  Dimensions,  including  Mouldings— 41H  inches  wide  : 23 14  inches 
deep;  41 14  inches  high. 

Capacity  of  Ice  Chamber — 75  pounds. 

Door  Sizes,  Provision  Compartment— 24H  inches  high;  12  inches  wide. 
Shipping  Weight,  Crated— 265  pounds. 

Price — $44.50.  . . 

Outside  Dimensions,  including  Mouldings— 45/4  inches  wide;  24H  inches 
deep ; 44  inches  high. 

Capacity  of  Ice  Chamber — 90  pounds. 

Door  Sizes,  Provision  Compartment — 26  inches  high  ; 13P2  inches  wide. 
Shipping  Weight,  Crated— 295  pounds. 

Price — $52.00. 


(I7l) 


V 


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Bread  and  Laundry  Cart 


Fig.  543. 

This  is  the  strongest  constructed  Seeding  Truck  made.  Box  is  of  ij4~ 
inch  White  Pine.  Bottom  and  ends  dadoed  into  sides,  strapped  and  hound 
together  by  nine  tie  rods.  A i-inch  Pipe  fitted  with  Plug  set  in  bottom  for 
drainage.  Size  of  Box  inside,  54  inches  long.  31  inches  wide,  18  inches  deep. 
Box  mounted  any  height  from  floor  desired.  Box  lined  with  No.  24  Galvan- 
ized Iron,  or  will  furnish  unlined. 

Truck  mounted  on  8x2j4-inch  Iron  Wheels  in  center,  on  Axle  ij4  inches 
square,  with  6-inch  Anti-Friction  Casters  at  ends. 


Price,  lined $44.00 

“ without  lining 31-00 


Fig.  544. 

There  is  no  better  advertisement  than  one  of  these  carts,  nicely  painted 
and  varnished,  and  with  firm  name  and  business  on  sides.  Furnished  with 
ventilators  in  sides  if  desired. 

The  only  size  carried  in  stock  is  same  size  as  No.  3 Cart,  with  box 
23x40x30  inches  high,  and  with  one  door  in  end.  Weight,  130  lbs. 

Price,  each,  $25.00 


(172) 


CARTS 

The 

“Haitie”  and 
“ rierrimac” 


These  are  a new  departure  and  are  competitors  of  all  imitations  of  the 
Monitor  Cart.  Equipped  with  wood  or  steel  wheels  as  desired,  making  these 


the  best  and  cheapest  carts  on  earth.  Price 

No.  i Maine.  Body  20^2x39x10.  Wheels  side  30-inch  wood. 

Front  18-inch  steel  34  axle,  will  carry  300  lbs.,  $14.00 

No.  2 Maine.  Body  24x39x10.  Wheels  side  30-inch  wood.  Front 
18-inch  steel  34  axle,  will  carry  400  lbs.,  $15.00 


Fig.  546. 

No.  2.  Size  inside  of  Body  39  x 2o}4  by  10  high 
wheel  30  inches,  carries  400  pounds.  Price,  $15.00 


No.  7.  With  2 front  wheels ; can't  upset. 
Size  inside  of  Body,  24  x 48  by  12  high,  carries 
600  pounds,  with  tail  board.  Price,  $19.50. 


Fig.  548. 


Hand  Cart 


Fig.  547. 


Having  established  a re- 
pair shop  for  the  purpose  of 
making  repairs  or  duplicat- 
ing worn-out  parts,  there  is 
nothing  on  our  Carts  which 
cannot  be  repaired  at  small 
cost  and  at  short  notice. 


BAKERS’  HAND 


Fig.  545. 

No.  6.  Baker  Cart,  size  inside  of  Body,  40  x 24  by  22  high.  Price.  $24. 


(173) 


BATTERY 
OF  URNS 


WE  MAKE  any  size  of  these  urns  to  order.  Write  for  prices.  The  cut  on  previous 
page  represents  a battery  of  urns,  two  tea  or  coffee  and  one  hot  water  boiler. 
Boiler  in  battery  is  provided  with  an  automatic  water  feed  which  supplies  both  the 
inside  and  outside  reservoir. 

These  urns  are  made  with  valve  connections  and  glass  indicator.  The  outisde  cylinders 
are  made  of  very  heavy  copper,  finely  finished  and  nickel-plated.  The  inside  cylinders  of  tea 
and  coffee  urns  are  vitrified  stone.  Cylinders  are  surrounded  by  water  and  steam.  The  hot 
water  is  syphoned  from  the  hot  water  boiler  into  the  tea  and  coffee  urns;  also  into  the  outside 
reservoir. 

(Use  one-half  pound  of  coffee  to  one  gallon  of  water.) 

These  urns  are  provided  with  steam  coil  pipes  when  desired  to  heat  with  steam.  We  can 
furnish  these,  less  the  steam  coil  pipes,  when  desired  to  heat  with  gas  or  our  Lightning 
Burners. 

State  when  ordering  which  heating  device  is  wanted. 


TEA  URN.  HOT  WATER  BOILER. 

3- galloil, 5-gallon,  .... 

4- gallon, 6-gallon, .... 

5- gallon, 8-gallon 

6- gallon, io-gallon 

8-gallon, 12-gallon, .... 

io-gallon, 15-gallon 


COFFEE  URN. 


3- gallon per  set,  $150.00 

4- gallon,  per  set,  175.00 

5- gallon,  per  set,  190.00 

6- gallon,  per  set,  205.00 

8-gallon,  per  set,  220.00 

io-gallon,  per  set,  235.00 


(U5) 


COFFEE  URN 


Fig  549 


All  copper,  nickel-plated,  with  vitrified  stone  reservoir. 


2002 

2-gallon, 

each, . 

$35.00 

2003 

3-gallon, 

each, . 

40.00 

2004 

4-gallon, 

each, . 

45-00 

200  5 

3-gallon, 

each, . 

50-00 

2006 

6-gallon, 

each, 

55-0° 

2008 

8-gallon, 

each, . 

60.00 

2010 

10-gallon. 

each, . 

63.00 

2012 

1 2-gallon, 

each. 

70.00 

20T  5 

1 3-gallon, 

each. 

77-5° 

2018 

18-gallon, 

each, 

85.00 

2020 

20-gallon, 

each. 

90.00 

COFFEE  AND  MILK  URN 


Fig  550. 


copper, 

nickel-plated,  with  vitrified 

stone  reservoir. 

1602 

2-g'allon,  each 

. $40.00 

1603 

3-gallon,  each, 

45-°° 

1604 

4-gallon,  each 

5°-°° 

1605 

1606 

5- gallon,  each, 

6- gallon,  each, 

55-00 

60.00 

1608 

8-gallon,  each 

65.00 

1610 

io-gallon,  each, 

70.00 

1612 

12-gallon,  each, 

75-oo 

161  5 

15-gallon,  each 

82.50 

1618 

18-gallon,  each, 

90.00 

1620 

20-gallon,  each, 

95-oo 

1625 

25-gallon,  each, 

105.00 

(176) 


Fig.  549. 


Fig.  550. 


Lightning 


Triple  Cooler 

This  cooler  is  made  of  all  copper, 
nicely  nickel-plated.  It  also  has  a 
copper  reservoir  heavily  tinned  in- 
side. The  capacity  of  the  cream  and 
milk  compartments  is  three  gallons 
each,  that  of  the  ice  compartment  five 
gallons.  Each  of  these  compartments 
is  provided  with  the  very  best  clean- 
out faucets.  The  size  of  the  cooler 
over  all  is  20  inches  high,  15  inches 
wide  and  23  inches  long. 

No.  1000,  each,  $50.00 


.si/_  'i/-  -SC  'If- N/  vJa  'J/  si/  'U  'Js  'Is  'Is  'Is  '!/  '!/,  'L', 

ypr/t^s{r7f?  yf cvfrvfwrr 

Lemonade  Carrier 

Made  of  best  1 X tin.  Furnished  in 
two  sizes  to  hold  either  dozen  or 
half-dozen  glasses. 


Small  size,  each, $1.75 

Large  size,  each 2.50 


Nr*  'Ji'-'ft'  SC  N/  'b'  N/  'h'-  'i'-  'V  '-l/  S^-W-  'U  'h'-M  bV-  vV- 


Burner 


(177) 


Fig.  553. 


THE  “VULCAN”  CAKE  GRIDDLES 

Extra  Heavy.  Highly  Polished.  Steel  Tops 


Number.  Shipping  Weight. 


I. 

7x18  inches,  

28  lbs., 

$6.00 

2. 

14  x 18  inches,  

3- 

18  x 24  inches,  

75  lbs., 

14.00 

4- 

18  x 30  inches  

93  lbs., 

18.00 

5- 

18  x 36  inches,  

22.00 

6. 

18  x 48  inches,  

149  lbs., 

7- 

24  x 48  inches,  

201  lbs., 

50.00 

THE  ABOVE  are  STOCK  SIZES.  SPECIAL  SIZES  MADE  TO  ORDER. 


THE  “VULCAN”  WAFFLE  STOVES 


Number  i.  Shipping  weight, 
60  lbs. ; price,  $12.00.  Will 
bake  12  waffles.  Dimensions: 
Height,  8^2  inches;  width,  11 
inches;  length,  20  inches. 

Number  2.  Shipping  weight, 
31  lbs;  price,  $5.oo.  Will  bake 
6 waffles.  Dimensions : Height, 
9 inches;  width,  11  inches; 
length  10  inches. 


Fig.  555. 


(178) 


THE  “VULCAN”  AUTOMATIC  HIGH  GRADE 
COFFEE  AND  TEA  URNS 


A,  cover  for  urn.  B,  outer  jacket.  D,  coffee  or  tea  bag  or  per- 
colator. E,  enameled  storage  receptacle  or  crock.  F,  hot-air 
chamber.  G,  heat  distributor.  H,  guard  plate  to  regulate  heat. 

SINGLE  URNS. 


3- Gallon  Urns,  ....  $45.00 

4- Gallon  Urns 55-00 

6-Gallon  Urns,  70.00 

10-Gallon  Urns,  90.00 


Made  of  heavy  copper,  handsomely 
nickel-plated  and  supplied  with  two 
gauges  and  faucet,  fitted  with  white 
enameled  imported  reservoirs  or  crocks. 

So  constructed  that  only  the  pure  es- 
sences of  tea  or  coffee  pass  through 
strainer  to  receptacle  from  which  tea  or 
coffee  are  drawn. 

Burners  are  arranged  so  that  heat  is 
evenly  distributed  to  all  sides  of  storage 
receptacle,  insuring  a steady  and  even 
temperature. 

All  metal  parts  on  faucet  with  which 
the  hand  comes  in  contact  are  insulated 
with  wood.  The  gauge  indictaes  amount 
of  tea  or  coffee  contained  in  urn. 


Fig.  556. 


The  “Vulcan”  Oyster  Stewer 

Made  with  Cast  Aluminum  Bowl 


The  “Vulcan”  Cooker  is  designed  to  be  screwed  fast  to  the  oyster  bar 
or  lunch  counter,  in  full  view  of  the  customer,  as  it  is  very  attractive,  novel 
and  ornamental,  and,  being  always  ready  for  use  at  a moment’s  notice,  the 
proprietors  of  hotels,  restaurants  and  lunch  counters  are  enabled  to  serve 
their  customers  with  delicious  oyster  stews  as  they  are  now  supplied  with 
a cup  of  coffee,  or  a sandwich,  and  with  as  little  trouble.  The  stew  pan  is 
moved  on  trunnions  by  means  of  the  handle  on  the  right,  which  brings 
the  pan  into  position  for  emptying  its  contents  into  a serving  dish  when 
cooked.  When  the  stew  pan  is  in  the  emptying  position,  the  gas  at  the 
burner  has  been  automatically  lowered,  and  remains  so  until  again  required 
for  cooking,  thus  effecting  a considerable  saving  of  gas. 

Shipping  weight,  , List,  $14.50 

(179) 


The  “Vulcan”  Flat  Broiler 

With  Cast  Flat  Burner  Drilled  for  Eight  Rows  of  Flame 

For  Fish,  Steaks,  Chops,  Oysters,  Planked  Shad,  Top  Browning,  etc. 
The  waste  heat  is  used  for  top  cooking. 

Furnished  with  or  without  Griddle  Cake  Top 


Fig.  558. 


One  Compartment — Griddle  Top List,  $9.00 

One  Compartment — Regular  Top,  “ 7-°° 


Shipping  weight,  30  lbs. 

Made  of  heavy  sheet  steel,  with  large  flat  corrugated  drilled  burner. 
Furnished  with  Broiler  and  Drip  Pan. 

Broiler  x 17  inches.  Floor  space,  12x18  inches. 


Regulated  to  grind  Coarse  or 


DECORATED 

IRON  HOPPER 


DECORATED 

IRON  HOPPER 


Holds  lbs. 


Fig.  560. 

$8.00 

Height  24^4  inches. 
Wheels  12  inches. 
Weight  45  lbs. 

Will  grind  ^ lbs.  of  Coffee 
per  Minute. 


Fig.  561. 

$9.00 

Height  25  inches. 
Wheels  15  inches. 
Weight  50  lbs. 

Will  grind  1 lb.  of  Coffee 
per  Minute. 


Fine  while  running.  Handsomely  finished  in  Red  and  Gold.  Grinders  are 

(180) 


NICKEL  PLATED 

BRASS  HOPPER 

Holds  2X  lbs. 


Fig.  562. 

$12.00 

Height  28^4  inches. 
Wheels  15  inches. 
Weight  50  lbs. 

Will  grind  1 lb.  of  Coffee 
per  Minute. 

Steel.  All  Mills  Warranted. 


THE 

DECORATED  HOPPER 

Holds  yz  lb.  of  Coffee 


Fig.  559. 

$1.00 

Height  12^4  inches. 

Wheels  are  inches  in  Diameter. 
Weight  20  pounds. 

Will  grind  6 oz.  per  minute. 


Bakers’ 

SUPPLIES 


WE  HAVE  enjoyed  for  a number  of  years  a high  reputation  for  the  quality  of  supplies  we  have 
offered  to  the  baking  trade.  We  have  always  endeavored  to  sell  nothing  but  goods  of  the  high- 
est standard.  Poor  supplies  are  dear  supplies.  We  have  made  it  a practice  to  offer  the  trade  only 
the  best  the  market  affords.  We  are  enabled  through  our  enormous  output  to  purchase  goods  in  large  lots. 
We  therefore  are  able  to  buy  goods  as  low  as  anyone.  We  are  satisfied  with  a living  profit.  This  accounts 
for  the  fact  that  our  prices  for  standard  goods  will  be  found  less  than  is  charged  by  others.  A large  number 
of  the  articles  coming  under  the  head  of  Bakers’  Supplies  are  manufactured  by  us.  We  make  a complete 
line  of  Extracts. 


(181) 


Fig. 

570. 

Size  of 

Size  of 

Size  of 

Price,  with 

Price,  with 

No. 

Platform, 

Rear  Wheels, 

Casters, 

Rubber 

Iron 

Fc 

Hit 

Inches 

Inches 

Wheels 

Wheels 

I 

2 

X 3 

12  X 

6 x ij4 

$30.00 

$20.00 

2 

2 

x 4 

12  X 2 -K 

6 x 134 

31.00 

21.00 

3 

2^ 

x 4 

12  X 234 

6x  134 

32.00 

22.00 

4 

2 

x 5 

12  X 2 34 

6x  134 

32.00 

22.00 

5 

3 

x 4 

12  X2  -34 

6x  134 

3.3-00 

23.00 

6 

234 

x 5 

12  X 234 

6 x 134 

34.00 

24.00 

7 

3 

x 5 

12  X 2 -34 

6 x 134 

35-00 

25.00 

8 

2 

x 4 

18  x 3 

8 x 2-34 

43.00 

25.00 

9 

2^2  x 4 

18  x 3 

8x234 

44.00 

26.00 

10 

21/ 

x 4'A 

18  x 3 

8 x 234 

45.00 

27.00 

1 1 

3 

x 4 

18x3 

8 x 2-34 

46.00 

•28.00 

12 

2j4 

x 5 

18  x 3 

8 x 2 -34 

47.00 

29.00 

13 

2 

x 5 

18x3 

8 x 2-34 

47.00 

29.00 

14 

2 

x 6 

18  x 3 

2x2-34 

48.00 

30.00 

15 

2 34 

x 6 

18x3 

8 x 234 

49.00 

31.00 

16 

3 

x 5 

18  x 3 

8x234 

50.00 

32.00 

17 

3 

x 6 

18  x 3 

8x2-34 

52.00 

34.00 

Th 

esc 

Trucks  are  1 

made  of 

best 

material, 

strongly  braced. 


Eureka  Truck 


This  Truck  is  strongly  made,  and  is 
adapted  for  moving  barrels,  cases,  tubs,  etc., 
and  runs  extremely  easy  owing  to  the  mount- 
ing, which  consists  of  three  of  Clark’s  Anti- 
Friction  Casters,  which  enable  it  to  turn  easy 
under  a heavy  load.  Owing  to  shape  and  size, 
these  Trucks  take  up  less  room  than  Hand 
Trucks. 

No.  I,  frame  20x20  inches,  iron  wheels,  234 
inches,  $2.50;  with  rubber  wheels,  $3.50. 
No.  2,  frame  24  x 24  inches,  with  3-inch  iron 
wheels,  $3.75 ; rubber  wheels,  $4.80. 


Platform  Truck 

A convenient  Truck  for  handling  lumber  in 
furniture  factories.  Furnished  with  sockets 
and  stakes  at  extra  cost. 

Platform,  2 feet  by  3 feet,  mounted  on 


4-inch  stationary  casters. 

Price,  with  iron  wheels,  $7.00 

“ “ rubber  wheels,  9.50 


(182) 


Light  Eland  Truck 


Fig.  574. 


Specially  constructed  to  meet  the  wants  of 
many  parties  for  a Truck  suitable  for  light  and 
medium  work  at  a low  price. 


Outside 

Wheels 

Length 

of 

Handle 
Ft.  In. 

Width 

at 

Nose 

Ft.  In. 

Width  at 
Upper 

Bar 

Ft.  In. 

Diara. 

of 

Wheel 

Inches 

Price,  with 
Rubber 
Wheels 

Price,  with 
Iron 
Wheels 

No.  0 

3 

11 

I 

I 

6 

5 

$7.00 

$5.00 

1 

4 

1 

I I 

I 

6 

6 

9.10 

6.10 

2 

4 

3 

1 i}4 

I 

634 

7 

10.7s 

7- 25 

3 

4 

8 

1 2 

I 

7 

8 

12.75 

8-75 

4 

4 

11 

1 234 

I 

7'A 

9 

15-50 

10.50 

Patent  No.  754,957 

Fig.  576. 

“ IMPERIAL”  PIE  SHIPPING  BOX 

Lightest — Strongest — Most  Substantial,  Returnable  Shipping  Box  for  Pie  Bakers 
“Loose  Hinge”  cover  made  to  open  the  full  size  of  box  and  fastened 
down  with  hasp  and  staple. 


We  list  below  for  standard  size  9-inch  Pies. 

PRICE  LIST  OP  BOXES  WITHOUT  TRAYS. 

Inside  Mea^u  e.  Without  Lettering. 

For  6 No.  577  Trays  (3  doz.  Pies)  30x20x12  deep,  each,  $2.50 

For  7 “ Trays  (3J/2  doz.  Pies)  30x20x14  deep,  “ 2.70 

For  8 “ Trays  (4  doz.  Pies)  30x20x16  deep “ 3-°° 

For  9 “ Trays  (4^/2  doz.  Pies)  30x20x18  deep,  “ 3-35 

For  10  “ Trays  (5  doz.  Pies)  30x20x20  deep “ 37° 


Our  loose  hinge  covers  are  made  extra  strong,  cleated  all  around  on 
four  sides,  provided  with  our  loose  hinge  and  hasps  which  make  it  abso- 
lutely the  best  cover  that  can  be  used. 


Fig.  578. 

CAKE  AND  BLN  SHIPPING  TRAYS 

Size  28J4  \)9j4\4  inches  deep,  outside  measure. 

To  be  used  in  our  No.  576  “Imperial”  Shipping  Box.  One  or  more  of 
these  Trays  can  be  used  in  this  box,  or  in  combination  with  other  Trays. 

Price,  each  7 Oc. 

These  Trays  are  made  of  hardwood,  are  very  light,  yet  are  strong  and  very 
substantial. 


(183) 


Fig.  577. 

PIE  SHIPPING  TRAY 

USED  IN  FIG.  576  PIE  SHIPPING  BOX 

Holds  6 Pies,  9 inch  size.  Price,  each  70  cents. 

Size  28J4  x 19J/2  x 2 inches  deep,  outside  measure.  This  tray  can  be  used 
in  combination  with  No.  578  tray  and  make  assorted  shipments. 

Has  6 divisions,  gzAxgys  inches  clear.  Made  of  hardwood  very  strongly 
put  together. 


SHIPPING  BOXES -THE  BEST  QUALITY,  STRONGEST,  LIGHTEST.  USED  BY  ALL  THE  LEADING  BAKERS 


Woven  Truck 
A 


Fig.  579. 


This  is  our  lightest  truck.  Unless  specified  in  order, 
will  be  made  like  cut  with  swivel  casters,  which  allows  it 
to  be  moved  in  any  direction.  Stationary  wheels,  15  per 
cent,  extra. 


COMPLETE  WITH  SWIVEL  CASTERS. 

Price 

No.  Length.  Width.  Depth.  Called.  each. 

A 26  19  17  4 bu.  $3  90 

A 6,  32  21  19  6 bu.  4.60 

A 8,  32  24  22  8 bu.  5.75 

A 10,  36  25  23  10  bu.  7.00 

A 12 38  27  25  12  bu.  8.50 

A 15 40  29  27  IS  bu.  10.50 

A 20,  50  30  28  20  bu.  13-5° 


For  double-slatted  bottom,  add  20  per  cent.  For  cover- 
ing top  of  top  rail  with  half  oval  iron,  add  20  per  cent. 

When  so  ordered  we  will  put  one  guard  rail  on  each 
side  of  No.  12  or  smaller  at  50  cents  net  extra  for  each 
truck.  No.  15  and  larger  are  equipped  with  guard  rail 
on  each  side. 

Furnished  with  rope  handles  unless  otherwise  ordered. 

Special  sizes  made  to  order. 


B 


Fig.  580. 


B 4 and  smaller  have  hand  holes. 

B 5 and  larger  have  rope  handles  unless  hand  holes  are 
specified  in  order. 


For  rope  handles  in  B 4 and  smaller,  add  15  cents  net 
for  each  box. 


No. 

Length. 

Width. 

Depth. 

Called. 

Price 

each. 

B /2,  . 

10 

7 

'A 

bu. 

.70 

n X,  . 

19 

1 1 

8 

H 

bu. 

•75 

B 1,  . 

12 

8 

I 

bu. 

.85 

B i’A, 

23 

14 

io'/2 

1^ 

bu. 

•95 

B 2,  . 

24 

16 

I I 

2 

bu. 

$1.20 

B 3,  ■ 

18 

13 

3 

bu. 

1.50 

B 4,  • 

26 

19 

17 

4 

bu. 

1.90 

B 5,  ■ 

28 

20 

18 

5 

bu. 

2.30 

B 6,  . 

32 

21 

19 

6 

bu. 

2.70 

B 8,  . 

32 

24 

22 

8 

bu. 

3-6o 

B 10,  . 

36 

25 

23 

10 

bu. 

4.40 

B 12,  . 

38 

27 

25 

12 

bu. 

5-20 

(184) 


c 

The  Lightest  and  Strongest  Returnable  Package  for 
Shipping  Goods  of  all  Kinds. 


Fig.  581. 

Have  rope  handles  and  hasp  for  fastening. 

When  ordering  please  specify  whether  detachable  or 
hinged  covers  are  preferred.  Will  ship  detachable  covers 
unless  otherwise  ordered.  Can  furnish  with  hand  holes 
instead  of  rope  handles  when  so  specified  in  order. 

We  recommend  our  improved  hinged  cover  in  prefer- 
ence to  the  detachable  whenever  a hinged  cover  can  be 


used. 


No. 

Length. 

Width. 

Depth. 

Called. 

Price 

each. 

C 1,  . 

22 

12 

8 

I 

bu. 

$1.50 

C I'A, 

— 23 

14 

10'A 

i'/ 

bu. 

i-75 

C 2,  . 

24 

l6 

I 1 

2 

bu. 

2.1s 

C 3.  • 

26 

18 

13 

3 

bu. 

2.40 

C 4,  - 

26 

19 

17 

4 

bu. 

2.90 

c 5,  ■ 

C 6,  . 

28 

20 

18 

5 

bu. 

3-4° 

32 

21 

19 

6 

bu. 

3-90 

C 8,  . 

32 

24 

22 

8 

bu. 

4.90 

C 10,  . 

36 

25 

23 

10 

bu. 

5-90 

Their  extreme  lightness  always  saves  in  freight  and 
express  charges.  Always  order  by  number. 


FINE  SPLINT 
DELIVERY  BASKETS 


Fig.  594. 

% bushel  @ 30c  each. 

'A 


4 4 

35c. 

<< 

1 ( 

40c. 

( ( 

4 < 

50c. 

1 4 

1 i 

60c: 

t t 

( ( 

70c. 

( f 

( ( 

80c. 

it 

No.  1 

No.  2 
No.  3 
No.  4 


No.  1 


RATTAN  BASKETS 


Fig.  587. 


15  x 22/2  inches 

16/2x25 

18  x 27/2  “ 

20  x 30  “ 


60c  each. 
7oc.  “ 
80c.  “ 

95c.  “ 


CRACKER  BASKETS 


33  X 22  x 15 


Fig.  589. 


$ 2.25  each. 


Oval  Willow  Shoulder  Baskets 

Extra  Heavy,  and  will  outwear  any  Shoulder  Basket  made 


Fig.  595. 


No.  i.  Medium,  oval,  $2.00 

2.  Large,  “ 2.25 

3-  Extra  Large,  “ 2.50 


Any  size  to  order. 

Our  Shoulder  Baskets  have  extra  strong  rattan  bottoms  and  rims. 


Bamboo  Delivery  Baskets 

End  Handles.  Extra  Iron  Strapped 


Fig.  598. 


No.  o.  1 1 x 19, 

1.  14  X 21, 

2.  15x23, 

3.  18x28, 

4.  20x31, 
5-  22x35, 


each,  $0.40 
•50 

■65 

•75 

.90 

“ 1 .00 


Bamboo  Baskets 

Extra  Iron  Bound.  Heavy  Oak  Handles.  Iron  Strapping 

Over  Handles 


Fig.  596. 


Bamboo  goods  are  our  specialties  and  we  only  use  the  best  material  in  the 
construction  of  this  Basket;  three  runners  on  bottom,  extra  iron  strapping, 
solid  handles,  good  work.  Making  a strong,  durable  basket  for  general  use. 
No.  o.  11 x 19 each,  $0.45 

1.  14x21,  “ .60 

2.  15x23 “ -75 


3.  18  x 28,  “ .90 

4.  20  x 31,  “ mo 

5.  22x35, 


(186) 


1-25 


5SIU1IR: 


^lOMRftNYy 


i >^c\  i y*&z.  l y<. 


* > v 


On  the  following  pages  will  be  found  illustrations  and  descriptions 
of  articles  used  by  BAKERS  which  we  do  not  manufacture,  but  which 
we  recommend  to  the  trade. 


We  let  the  manufacturers  speak  for  themselves.  We  add  our  en- 
dorsement to  their  statements,  and  will  be  pleased  to  furnish  any  infor- 
mation desired. 

MUSSGILLER  MANGELS  COMPANY 

182  DUANE  STREET,  NEW  YORK 


!/  P\\:' 


A BANK  ACCOUNT 


IS  A GOOD  THING 
TO  HAVE,  SO  IS  A 


Van  liouten 

Dough 

Divider 


A Baker  who  uses  these  Dividers  will  get  a Bank 
Account  sure,  because  he  knows 
a thing  or  two. 


DUTCHESS  TOOL  CO.,  Eishkill  on  the  Hudson,  N.  Y. 

(188) 


Parker  Quality 
Korno  Products 


Korno  Paste  Shortening,  has  more  spring  than  butter,  packed  in  6o-lb. 

boxes  and  125-lb.  kegs,  13c.  per  lb. 

Korno  Cake  Shortening,  is  richer  than  butter ; use  less  of  it ; packed 

in  60-lb.  boxes  and  125-lb.  kegs,  13c.  “ “ 

Korno  Extra  Shortening,  ideal  for  both  cake  and  paste;  packed  in  60- lb. 

boxes  and  125-lb.  kegs,  15c.  “ “ 

Korno  Cooking  Oil,  purer,  richer  and  better;  packed  in  400- lb.  barrels, 8c.  “ “ 

half  with  shell  eggs ; packed,  in  50-lb.  and  100-lb.  drums,  50c.  “ “ 

Korno  Egg  Substitute,  a great  saving  in  your  egg  bills ; use  half  and 

Korno  Extra  Milk,  5 per  cent,  butter  fat,  choice,  always  gives  satisfaction ; 

packed  in  50-lb.  and  100-lb.  drums,  16c.  “ “ 

“ “ barrels,  15c.  “ “ 

Korno  Milk,  butter  fat  eliminated — packed  in  50- lb.  and  100-lb.  drums, \2V2C.  “ “ 

“ barrels 12c.  “ “ 

Korno  Potato  Flour,  makes  more  bread — better  bread  ; packed  in  bags  220  lbs.,  7c.  “ “ 

Korno  Malt  Powder — Use  one  pound  where  you  use  two  pounds  of  sugar ; 
leave  out  the  sugar;  you  will  want  more  of  it  after  first  trial; 

packed  in  50-lb.  drums,  9c.  “ “ 

Korno  Baking  Powder — The  purest,  the  best.  Use  about  half  ounce  to 
to  one  pound  of  flour;  you  will  see  the  difference;  6 10-lb.  tins 

to  the  case,  20c.  “ “ 


Korno  Products  are  used  freely  and  recommended  by  the  best  bakers  as  hign- 
standard  goods.  Our  guarantee — if  not  the  best  goods  in  this  line  you  ever  used,  return 
them  at  our  expense. 

All  jobbers  sell  Korno  Products.  Ask  the  salesman,  “He  knows.”  Guaranteed  under 
The  Food  and  Drug  Act  June  30,  1906.  Serial  No.  5731. 

GILBERT  PARKER  & CO., 

306  Greenwich  St.,  New  York. 


Thomson  Bread  Moulding  Machines 


Inventors 

Designers 

Manufacturers 


OF  UP-TO-DATE 


Dough 

Handling 

Machines 


C.  A.  THOMSON  MACHINE  COMPANY 

345  MAIN  STREET  BELLEVILLE,  N.  J. 


A 20th  CENTURY  REVOLUTION  IN  DOUGH  KNEADING 


Don’t  build  a bigger  bakehouse  Don’t  buy  another  kneader 
Stay  in  the  same  old  place  Just  buy  another  trough 

You  can  set  your  sponge,  mix  and  let  it  raise  without 
handling  the  dough.  Wheel  up  one  trough  after  the  other. 


A KNEADER,  TROUGH  AND  MOULDING  TABLE  ALL  IN  ONE 


The  question  of  space  done  away  with 
It  replaces  your  ordinary  bench 


HE  E 


■■ 


T 

y u 


unit 


191  Hutton  Street,  - Jersey  City,  N.  J. 

BRANCHES:— 63  Front  Street,  New  York  City 

C,  Stohn,  Jamaica  Plain,  Boston,  Mass. 

Southern  California  Supply  Co.,  Los  Angeles,  Cal. 

Geen  Ltd.,  Lewisham,  London,  England 


(19O 


Bloomer  Bros.  Co. 


Henry  Heide’s  Genuine  Almond  Paste 

IS  THE  ORIGINAL. 

The  unrivalled  results  in  baking  Macaroons  can  only 
be  obtained  by  the  use  of 

“ THE  GENUINE.” 

No  imitation  can  reach  its  high  standard  of  excellence. 


HENRY  HEIDE,  ITf’r, 


“The  Genuine” 
lias  intrinsic 
value,  and  one 
trial  will  cause 
you  to  wonder 
how  you  ever 
got  alone  with- 
out  it. 

Don’t  hesitate  ; 
order  sample 
can  at  once. 


New  York 


Newark  (Wayne  County), 

New  York 


PAPER  BOXES 

FOR  THE 

Baker  and  Confectioner” 


Charlotte  Cups 

Charlotte  Boxes  (Folding) 

Cake  Boxes  (Folding) 

ICE  CREAM  BOXES 
Pulp  Pie  Plates 


ASK  YOUR  JOBBER  FOR 

Bloomer  Bros.  Co.’s 

PRODUCTS 


A FULL  LINE  CARRIED  BY 

Mussgiller-Mangels  Co. 


(192) 


T R U M l L K 

is  the  REAL  “Dry  Milk’’  Powder  you  have  been  waiting  for.  We 
KNOW  this  and  want  YOU  to. 

TRUMILK  is  making  better  bread  with  finer  texture;  ideal 
Custards  and  Cream  Puff  Fillings;  lighter  and  daintier  Cakes  of 
all  kinds;  saving  ice  bills  and  loss  by  spoiling;  and  is  recognized 
by  progressive  bakers  and  confectioners  as  the  “hoped-for  Milk 
Powder  for  PRACTICAL  use. 

Do  not  doubt  these  FACTS  because  you  have  been  disap- 
pointed before.  TRUMILK  Is  So  Different  from  the  “dry  milks” 
you  have  known  that  to  use  it  once  will  make  you  a life  friend, 

TRUMILK  is  the  REAL  HOPED-FOR  “dry  milk”  and  it  is  now  ready. 

MERRELL-SOULE  CO.,  Mfrs,  Syracuse,  A/.  Y. 


13 


(03) 


CHAS.  HIRSCHMANN 

187  Bowery  New  York  City 


IMPORTER  AND  MANUFAC- 
TURER OF  ARTICLES 
FOR 

Confectioners 
Caterers 
Bakers 
Restaurants 
Hotels , etc. 


Cake  Ornaments  and  Trimmings 


If  you  are  Looking  for  an  Oven 


on'which  you  can  depend  at  all  times  to 
save  you  money  in  fuel  and  repairs,  and 
to  turn  out  only  the  best  kind  of  work, 

Put  in  a Middleby  Oven 

It  is  the  only  oven  that  will  fill  the  bill  and  will 
do  more  to  make  your  business  a paying  one  than 
anything  else  in  your  bake  shop. 

Write  for  catalogue  and  full  particulars. 

Middleby  Oven  M’F’c  Co. 

226  West  Broadway  New  York  City 


( i94). 


7857 


7907 


Standard  of 
Sxcellence 


" ‘ihfort/i  its  woigriit  in  jrotet.  ' ' 

Bakers’ 

Bread 


77he  7/eiv 
37oo/c 

for 

777  ct /cars 

SI.  00 


SPcziit  ^Piciiarcts 

/ J 6 pages,  5 I~4  x S in.  Cloth  Plound. 

'Directions  for  making  300  different  goods. 


77 he  only  57ooh  of  its  find. 


77 he  Old 

journal 

for 

07  a Arers 

S/.00 


'ZTAh?  SPost  ^tsrA-ers  ’ &*ezp>or  in  tint  47Zfortet.  ** 

Bakers’ 

Helper 


<Hs/a£>/isiiCct  /SS7 


Over  100  pages  each  month.  Cvcrg  line 

to  he/p  bakers  make  and  save  moneg. 


Sample  Oopy  sent  on  request. 


COMBINATION  OFFER : 


Bakers’  Bread  ($  I ) *»i  Bakers’  Helper  ($  I ) c $ I »50 


ONE  COPY 

Sign  the  Coupon. 

Cut  it  out. 

D/ait  it,  with  $/.  SO,  to 

777 a leers’  jffelper  Co. 

3/5  Dearborn  Street 

Chicago 


ONE  YEAR 


V) 

< £ 

77 IIS  COUPON  and  $1.50  wit/  entitle  the  baker 

signing  it  to  one  copg  of  /Paul  Pilchards’  book. 

r\  41 
0 0 

CIS 

Bakers'  Bread and  the  Bakers'  Helper 

^ § 

for  one  gear,  if  signed  coupon  and  Si.  50  are  sent  to  the 

0§ 

Piakcrs’  Pfetpor  Co.,  3/5  Dearborn  Street,  Chicago. 

0§ 

cf/ame 

piddress 

M.  <*  M. 

U95) 


A paper  devoted  solely  to 
the  interests  of  bakers 


Gives  a baker  heaping  value  for  his  money  by  printing  choice,  original  recipe9, 
business  pointers,  practical  hints  concerning  bakeshop  materials,  improved  ways 
of  handling  work  and  economical  features  in  baking  and  running  a profitable 
bakery. 

You’ll  get  your  money’s  worth  and  more,  too.  It’ll  all  come  back  in  good, 
sound  practical  reading  matter- — the  kind  of  information  that  you  can’t  get  in 
any  other  way. 

ONLY  A DOLLAR  A YEAR 

SAMPLE  COPY  ON  REQUEST 


The  National  Baker 

411-413  Walnut  Street  Philadelphia,  Pa. 


F/^e  National 


“ Dead  Shot  ” for  Roaches 

MONEY  BACK  IF  YOU  WANT  IT 

Indianapoi.is,  Ind.,  March  16,  1903. 

Dear  Sir : Wish  you  would  send  to  Grand  Hotel  Co.  one  dozen  packages 
of  “ Dead  Shot  ” Cockroach  Powder.  Dead  Shot  don’t  do  a thing  to  them. 

H.  S.  Ohmer,  Sec’y, 

Grand  Hotel  Co. 

XDZE-A-ID  SHOT  0-OI2STO  FjA.ST 

Put  up  in  one,  two  and  four  pound  boxes.  Cost  50c.  a pound,  worth  $20.00 
a pound.  Send  for  illustrated  booklet.  Send  order  to-day  to 

B.  HOWARD  SMITH, 

Pres.  Smith  Steam  Baking  Co.  KANSAS  CITY,  MO. 

FOR  SALE  BY 

MUSSGILLER-M ANGELS  CO.,  182  Duane  Street,  NEW  YORK 

O 


JOSEPH  H.  RUDIGER 


GEORGE  WACHTERMAIER 


The  Standard  Refining  Co. 

SYRUP  AND  MOLASSES 

217  West  Street 

NEW  YORK 


FLEISGHMANN’S 

COMPRESSED  YE  AST 

HAS  NO  EQUAL 


METROPOLITAN  MILLS 

ESTABLISHED  1853 

Loudon  & Johnson 

181,  183,  185  Chambers  St.  287  Washington  Street 

New  York 

PURE  SPICES 

FOR  THE  BAKING  TRADE  A SPECIALTY 
Samples  and  Prices  Mailed  Upon  Request 


When  Writing  to  Advertisers 
Please  Mention 

MUSSGILLER- MANGELS  CO.'S 
CATALOGUE 


BUY  A HUBBARD 

and  make  the  best  Bread  and  Cake  in  your  town.  It 
spells  success  and  fortune  for  you 


Hubbard  Portable  Oven  Co. 

NEW  YORK — 309  Wool  Exchange 
CHICAGO — 182  Belden  Avenue 


097) 


1 


PIE  FILLING 

LEMON  AND  ORANGE 

EASY  TO  MIX  AND  READY  FOR  USE 


Why  buy  pail  fillings  when  in  five  minutes  you 
can  MAKE  the  best  pie  filling  on  the  market  from 


X, 


em~orct  at  3 cents  a pound? 

NO  GLUCOSE 


NO  PRESERVATIVE  PURE  FRESH  CLEAN  WHOLESOME 

PURE  FOOD  CEREAL  NUMBER  1015 


Chocolate  and  Vanilla  Layer  Cake  and  Pastry  Fillings  in  the  Same  Form. 

znrSEND  FOR  BOOKLET,  HOW  TO  USE  “LEMORA’’  - - 


THE  CRANDALL  & GODLEY  CO.,  155-157-159  Lranklin  Street,  New  York 


(198) 


Double  Fire  and  Ash  Pit  Doors 


Bake  Oven  Hearth  Tiles  and  Fire  Brick 

Send  for  Catalogue. 


Robson’s  New  Patent  Oven  Illuminator 


FOR  GAS  AND  ELECTRICITY 


No  Rubber  Hose  A Great  Gas  Saver 

Chas.  Robson 

Manufacturer 

Bake  Oven  Fittings 

8th  and  Washington  Avenue 
Philadelphia,  Pa, 

U99) 


Robson’s  New  Vienna  Oven  Door 


Keeps  steam  and  heat  in  oven.'; 


Door  opens  inward  and  outward. 


THE  BAKERS’  FRIEND 

The  Pyrometer 

For  registering  heat  of  oven 


Will  save  the  cost  in  fuel  in  six  months.  Fits  any 
style  oven.  No  skilled  help  required  to  attend  your 
oven.  It  is  more  valuable  than  a clock  in  a bake- 
house. Movements  are  all  non-corrosive  and 
very  sensitive  to  change  in  temperature. 

Vienna  Oven  Doors  of  All  Sizes 
Improved  Flue  and  Qas  Dampers 


“JEWEL  COMPOUND” 

USED  BY 

EVERYBODY 

MADE  BY 


' 

■ 

■ 

• ■ , • 

V-"  -vr-v 

SWIFT  & COMPANY 

U.  S.  A. 

li.  S.  Inspected  According  to  Act  of  Congress 
June  30,  1906 


New  York,  September  i,  1905. 

Dear  Sir — If  you  intend  building  an  oven  investigate  the  claims  of  the 
BARENZ  DOUBLE  OVEN.  A long  experience  in  oven  building  has  enabled 
us  to  put  up  only  perfect  work.  Our  ovens  have  no  equal,  being  continuous 
and  always  ready  for  the  best  service.  No  dissatisfied  customers  either  for 
us  or  the  bakers. 

Scranton,  Pa.,  1-31.  1903. 

Mr.  A.  B.brenz, 

441  East  83d  Street,  New  York  City. 

Dear  Sir — We  have  been  using  one  of  your  Patent  Ovens  for  about  one 
year  and  three  months,  and  it  has  given  11s  perfect  satisfaction.  If  to  add 
anything,  we  can  say,  that  it  is  as  good  as  it  was  when  you  built  it.  We  are, 
Yours  truly,  I.  D.  WILLIAMS  & BROS. 

Further  information  and  estimates  cheerfully  furnished 

The:  BARENZ  OVEN  CO. 

327  East  90th  Street  - - New  York  City 

Newark  Office,  5 Main  Street 


THE  O-X-O  PORTABLE  GAS  OVEN 


Before  building 
or  buying  a new 
Oven,  do  not  fail  to 
see  and  investigate 
the  O-X-O  oven. 
It  is  a real  portable 
oven,  embodying 
the  best  principle 
in  baking— the  real 
principle,  requiring 
a floor  space  of  only 
4 by  8 feet. 

Bakes  each  and 
every  loaf  exactly 
alike  without  mov- 
ing or  shifting  a 
single  loaf,  and  it 
takes  only  eight 
minutes  to  get  the 
O-X-O  oven  hot 
after  applying  the 
match. 


No  Ashes  No  Dirt 
No  Soot 

No  Storage  for  Fuel 
Required 

Everything  clean 
and  handy.  Can  be 
set  up  anywhere, 
even  in  your  store 
or  show  window. 

The  greatest  pro- 
moter of  cleanli- 
ness in  the  bakery. 
Every  progressive 
baker  should  have 
one. 

If  you  are  in  New 
York,  don’t  fail  to 
investigate  the  O- 
X-0  oven  in  my 
store ; if  you  live 
anywhere  else, 
write  for  further 
particulars. 


JAMES  CLAREY 

275  EIGHTH  AVENUE  NEW  YORK  CITY 

GET  INTERESTED  IN  O-X-O  BREAD 

(201) 


Wallace 


The  Wallace  Ice  Cream  Cans  are  made  of  heavy  material,  with  one- 
pieced  Steel  Covers  and  Bottoms,  and  will  stand  the  roughest  kind  of  use. 
Manufactured  in  all  standard  sizes  from  one  pint  to  forty  quarts. 


23 

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CALL  AND  SEE  SAMPLES  OR  WRITE  FOR  CATALOGUE 


INDEX 


(203) 


INDEX 


Alarm  Tills,  127 

Almond  Blancher,  124 

“ Grater,  112 

“ Paste  Moulds,  113 

“ Slicer,  124 

“ Splitter,  124 

Apple  Corers,  85 

“ Cutters,  85 

“ Parers,  84,  85 

Ash  Cans,  140 

B. 

Bags,  Cloth,  96 

“ Rubber 96 

Barrel  Covers,  64 

Baskets,  Bamboo,  186 

“ Cracker,  185 

Delivery,  185,  186 

“ Display,  117 

“ Oak,  169 

“ Rattan,  185 

“ Rye  Bread,  169 

“ Shipping 184 

“ Shoulder,  Willow,  186 

“ Split  Rattan,  169 

Beating  Machines,  21, 45 

Beaters,  Wire 118 

Blenders,  Flour, 30 

Blades,  Aluminum,  63 

“ Steel  Tip,  63 

“ Wood,  63 

Boards,  Cake,  62,  65 

“ Square,  65 

“ Ginger  Bread, 65 

“ New  Years  Cake,  65 

“ Springerle,  65 

Boilers,  Tin 1 15 

“ Iron,  Oval,  115 

“ Round,  1 15 


PAGE. 

Books,  Receipe,  136 

Bowls,  Icing 115 

“ Steel  Mixing,  61 

“ Wood  Mixing,  63 

Boxes,  Bread,  59 

“ Charlotte,  131 

“ Folding 131 

“ Proof,  58, 60 

“ Shipping 169, 184 

“ Twine,  129, 130 

“ Wedding  Cake,  141 

Bread  Crumbers,  42,  43 

“ Moulder,  29 

“ Racks,  7, 8 

“ Slicers,  123 

“ Troughs,  Steel,  33 

Wood,  59 

Broilers,  Fish,  &c.,  179 

Brown  Bread  Steamer,  72 

“ Pans,  72 

Brushes,  100 

Buckstays,  48,  56 

Bunghole  borers,  no 


C. 


Cake  Boards,  Round 62,  65 

“ Square 62,  65 

“ New  Years,  62,65 

“ Springerle,  62, 65 

“ Droppers,  87 

“ Machines,  19, 24 

“ Mixer,  19 

“ Ornaments,  142 

Cans,  Ash,  140 

“ Oil 140 

Candle  Holders,  148 

Carts,  172, 173 

Card  Board  Stencils,  90 


page. 

Cases,  Show,  151, 1 54>  158 

“ Bread,  158,  1 59 

“ Pie,  159 

Casters,  147 

Chairs,  168 

Cherry  Stoners,  104 

Choppers,  104 

Citron  Slicers,  112 

Coal  Sieves,  116 

“ Buggy,  34 

Cocoanut  Graters,  112 

Coffee  Mills,  180 

“ Urns,  174-176,  178 

Coolers,  Water,  134-  135 

Cooler  Stands,  1 34-  135 

Cooler,  Triple,  J 77 

Copper  Kettles,  114 

Cottage  Stamp,  90 

Covers,  Barrel,  64 

Cream  Cake  Fillers, 106,  107 

“ Roll  Sticks 115 

“ Boilers,  108 

“ Custard,  139 

Cruller  Apparatus,  89 

“ Kettles,  1 14 

“ Stoves,  35-39 

Colanders,  114 

Cutters,  Cake,  91,  103,  105 

“ Paper,  138 

Cups,  Charlotte,  131 

Crumbers,  Bread,  42, 43 


D 


Dampers.  Oven 48,  54 

Depositing  Machines 87 

Display  Tables,  163 

“ Trays,  Wire, 118 

“ Stands  (Plate  Glass),  155 


(205) 


PACE. 

Dippers,  Milk 67 

Yeast,  67 

Docker,  Bread,  116 

Dough  Dividers,  40~4i 

“ Mixers,  16  to  25 

“ Kneeders 29 

“ Trough,  Wood,  59 

“ “ Steel,  33 

Doughnut  Apparatus 89 

Drainers,  water,  1 35 

Dredge  Boxes,  66 


E. 


Egg  Beaters,  67, 118 

“ Savers,  109 


F. 


Faucets,  Molasses 66 

Fillers,  Cake,  106 

Pie,  64 

Floor  Scrapers,  100 

Flour  Blenders,  30-32 

“ Sieves,  116 

“ Sifters,  30,32 

Fruit  Loosener,  124 

Funnel  Dropper 92 

Furnaces,  35  to  37 

Furnace  Dropper 92 

Furnace  Castings,  48-56 

Folding  Boxes,  131 


G 


Gas  Broilers,  179 

“ Griddles 178 

“ Stewer,  179 

Stoves 39 

“ Waffle  Stove 178 

Grates,  Oven 48-56 

_ “ Stove,  35-37 

Graters,  Almond,  112 

Cocoanut,  112,114 

Grinders,  Nut,  88 

Glass  Show  Stands 155 


Hat  Hooks, 
“ Racks, 
Hoes,  Oven, 


Icing  Bowls,  Steel, 
“ Iron, 
“ Machine, 

“ Roses, 

“ Trays, 


Taggers,  Pie, 

Jacket  Kettles,  Coppe 

Jelly  Press,  

Jumble  Apparatus, 

“ Machine, 

“ Sets, 


Kiss  Machine, 

Kettles,  Brass, 

“ Copper, 

“ Cruller, 

“ Jacket, 

“ Oval, 

Round, 

“ Sponge, 

Yeast, 

Knives,  Chopping, 

“ Palette, 

Sabatier, 
French  Cook 
Ham, 

Vienna, 


Lemon  Squeezers, 


PAGE. 
. 170 
. 170 
• 11 7 


• 1 15 
. 114 
22, 24 

• 149 
. 1 18 


116 
1 13 


87,  90, 106 

...  87,91 

• ••  87,91 


64 

US 
1 14 

1 14 
1 13 

115 

115 

1 16 
1 15 
64 
126 
126 
126 
126 
126 


no 


M. 


PAGE. 

Masher,  Potato,  65 

Measures 67 

Measuring  Pump 102 

Mills,  Coffee,  180 

Mixers,  Cake,  19, 114 

“ Dough,  19, 25 

Icing,  22, 24 

Mixing  Bowls,  116 

Molasses  Gates 66 

Money  Drawers,  127 

Mortar  and  Pestles,  115 

Mould,  Figure,  91 

“ Ring 91 

“ Scroll,  91 

Moulding  Machine,  29 


N. 


New  Year’s  Cake  Boards,  65 

“ “ “ Rollers,  65 

Noodle  Cutter,  124 

Nut  Grinders,  88 


O. 


Oil  Pumps,  64 

Ornaments,  142 

Ornamentors,  95-99 

Ornamenting  Stands,  96 

Syringe,  96 

Tubes 97 

Ornamentation  Stamps, 93 

Ovens 26 

Oven  Castings,  48-56 

“ Doors,  48-55 

“ Pokers,  117 

“ Pyrometers,  50 

“ Scrapers,  117 

“ Shovels,  1 17 

Oyster  Stewer,  Gas,  179 


P. 


Pails,  Strainer,  108 

“ Yeast,  64 


PAGE. 

Pans,  Bread,  69, 77 

“ Cake,  69,  79 

“ Charlotte,  95 

“ Counter,  66,  69 

“ Candy 66 

“ Patty 81 

Paper,  138 

“ Boxes,  131 

“ Cups,  131 

“ Plates,  13 1 

“ Cutters 138 

Pastry  Board 68 

Patent  Oven  Lights,  50 

“ Doors,  48,56 

Peel  Blades,  Aluminum,  63 

“ “ Steel,  63 

“ Wood,  63 

“ Poles,  63 

Pie  Plates,  Paper 131 

“ Wood,  131 

“ “ Tin,  76 

“ Fillers,  6| 

“ Markers,  103 

“ Racks 11 

Pins,  Rolling,  62 

Pokers,  Oven,  117 

Potato  Masher 65 

Pretzel  Machine,  124 

Pumps,  Oil,  102 

Pyrometer,  Oven,  50 


R. 


Racks,  Bread,  7, 8 

“ Pie,  11,67 

“ Pan,  9,  10, 60 

Refrigerators,  171 

Respirators,  56 

Revolving  Stand,  96 

Rolling-Pins 62,  65 

Rubber  Tubing,  51 


Safes,  

Savers,  Egg,  

Scales,  Bake  House, 

“ Counter,  . 

“ Platform, 
Scoops,  Candy, 

“ Flour,  . 

“ Sugar,  . 

Scrapers,  Floor, 

Oven, 

Trough, 

Scroll  Moulds,  . 
Shipping  Boxes, 

Show  Cases,  . . . 

“ Stands,  . . 
Shovels,  Flour, 

“ Scoop, 

“ Oven,  . 

Sieves,  Flour,  . . 

“ Sugar,  . 

“ Coal,  ... 

Slicers,  Bread,  . 

“ Citron,  . 

Sponge  Kettles, 
Springerle  Boards, 
Rollers, 
Squeezers,  Lemon, 
Stamps,  Ornamentation, 
“ Pie,  ... 

“ Cottage, 

Stand,  Ornamenting, 
Steamer,  Brown  Bread, 

Steam  Boxes, 

Steel  Bowls,  

“ Coal  Barrows, 

“ T roughs,  . . 

“ Stock  Pots, 
Stencils,  Cardboard, 

“ Metal, 


PACE. 


PAGE 
167 
109 
119 
1 19, 122 
121 
66 
no 
no 
100, 1 16 
117 

116 

95 
184, 186 
151, 159 

157 

117 
117 
11 7 
116 
116 
116 
123 
112 
116 

65 
65 

in 
93 

103 

90 

96 
72 

58,  59 
61,  125 
33 
33, 125 
61 
90 
92 


Stoves,  35-37, 39 

Strainer  Pails,  108 

Syringe,  Ornamenting,  96 


T. 


Tables,  

Tiger  Brand  Products, 

Tile,  Oven,  

Tills,  Alarm,  

Timballe  Irons,  

Trade  Books,  

Trays,  

Troughs,  Steel 

Wood,  

Trough  Scraper,  

Trucks,  

Tubes,  Ornamenting,  . 

Tin,  

Tubs,  Yeast 

Tubing,  Rubber,  

Twine,  Boxes,  


168 

28,  38,  80,  132,  166 

56 

127 

92 

98,  136 

118 

33,  125 

59 

1 16 

182 

97 

96 

64 

51 

1 29-130 


U 


Urns,  Coffee,  174-176 

“ Tea,  174-176 


W 


Waffle  Stove,  178 

Water  Coolers,  134 

Wedding  Cake  Boxes 141 

Wire  Beaters,  118 

“ Display  Baskets,  118 


Quality 

Accuracy 

Promptness 


C.  fhssgiller, 

1 WASHINGTON  STREET 

formerly 

MOSSGILLER-MANGEfJ  CO, 


MACCRELLISH  & QUIGLEY 

382 


^inttcvs,  gttattoneva 

Opposite  Post  Office  TRENTON 

Printers  of  this  Catalog 


on  strppp 

MUsSGIlLFTuHLy  ^ ^ 

,n.j.  ,LLER-M  ANgels 


CO. 


Send  for 
Estimates 


HSSGILLER, 

. GTON  STREET 

'RLY 


- It-  : ANGELS  CO, 


:,S  *'  '^:?WV>-^P2&’>t  **  v 

PICK 


PICK.  PICK! 


T F you  are  interested  in  One  Piece  Bread  Pans  we  know  that 
•*“  we  can  please  you.  If  you  have  a small  order  we  can  handle 
it  in  a manner  that  will  make  you  come  again. 

If  your  order  is  a large  one  you  will  be  glad  that  you  placed  it 

with  us.  No  matter  what  the  order  or  its  size  we  can  handle  it  to 

:'.V ; '■  r:  v -•  •- • . ; ■_  . „ , ••  . ■ ' . 

your  advantage.  When  you  pick  us  to  make  your  Bread  Pans  you 

pick  out  a big  chunk  of  satisfaction  for  yourself. 

Our  machinery  and  equipment  is  the  pick  of  the  best — and 
the  best  is  none  too  good  for  our  customers. 

Send  us  that  order  to-day— we’ll  deliver  it  in  a surprisingly 

short  time. 


MUSSGILLER-M  ANGELS  CO., 


NEW  YORK 


